Our convenient granulated Maple Sugar complements the deep nuances of authentic maple syrup in this decadent, pudding-like cake. Serve it warm and offset the rich sweetness with unsweetened whipped cream and a touch of bright Greek Sea Salt.

Prep time: 20 min

Cook time: 35 min

Total time: 55 min

Maple Sugar Cake
Copyright Recipe © 2015 Woodland Foods


Serves 6

  • 3/4 Cup Pure Maple Syrup

  • 1/3 Cup Heavy Cream

  • 1 1/2 Teaspoons Apple Cider Vinegar

  • 3/4 Teaspoon Kosher Salt

  • 6 Tablespoons Unsalted Butter, room temperature

  • 2 Tablespoons Maple Sugar

  • 1 Egg

  • 1/2 Teaspoon Vanilla Extract, Bourbon Madagascar

  • 1 Cup All-Purpose Flour, sifted

  • 1 Teaspoon Baking Powder

  • Greek Sea Salt, optional garnish

  • Whipped Cream, optional garnish


  1. Preheat oven to 350°F.

  2. Place syrup, cream, apple cider vinegar and 1/4 teaspoon salt in medium saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Mixture may initially appear curdled but will eventually smooth out. Set aside.

  3. Beat butter and sugar in bowl of standing mixer at medium-high setting until fluffy. Add egg and vanilla and beat until combined, scraping down bowl. Add flour, baking powder and remaining salt, beating just until combined. Do not over-mix.

  4. Divide two-thirds of maple syrup sauce into 6 individual ramekins. Divide cake dough into 6 portions and drop one portion into each ramekin. Pour remaining syrup sauce over.

  5. Transfer ramekins to oven and bake until cakes are firm and golden, about 25 to 30 minutes.

  6. Serve cakes warm, dolloped with sour cream and sprinkled with sea salt, to taste.