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

Ingredients
Serves 6
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3/4 Cup Pure Maple Syrup
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1/3 Cup Heavy Cream
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1 1/2 Teaspoons Apple Cider Vinegar
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3/4 Teaspoon Kosher Salt
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6 Tablespoons Unsalted Butter, room temperature
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2 Tablespoons Maple Sugar
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1 Egg
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1/2 Teaspoon Vanilla Extract, Bourbon Madagascar
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1 Cup All-Purpose Flour, sifted
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1 Teaspoon Baking Powder
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Greek Sea Salt, optional garnish
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Whipped Cream, optional garnish
Directions
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Preheat oven to 350°F.
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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.
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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.
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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.
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Transfer ramekins to oven and bake until cakes are firm and golden, about 25 to 30 minutes.
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Serve cakes warm, dolloped with sour cream and sprinkled with sea salt, to taste.