Ingredients
- 3/4 cup butter (room temp.)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 t vanilla
- 1 3/4 cups AP flour
- 1 t cinnamon
- 1 t baking powder
- 1 cup maple syrup
- 1 cup whipping cream
- pinch kosher salt
Preparation
Step 1
Cream together butter and sugars until light and fluffy. Add eggs and vanilla, beat until incorporated.
Whisk together flour, cinnamon and baking powder. Add in thirds, beat until mixed. Cover and refrigerate for at least 1 hour.
In pot combine maple sugar and cream. Bring to boil over medium heat with a wooden spoon. As soon as it boils, add salt and remove from heat. Cool until warm. Cover and refrigerate for an hour.
Arrange 6 oven safe ramekins on a parchment paper-lined baking sheet. Spoon 2 T maple mixture into each ramekin. Divide batter between dishes, spooning it loosely. Pour remaining maple mixture over top.
Bake at 450 F for 20-25 min., or until cakes are golden brown and tester comes out clean. Remove from oven and cool. Serve with ice cream.