In a large bowl, with a hand mixer or a stand mixer, combine the butter and sugar until smooth. Add the eggs and beat at medium speed until completely blended. Add the vanilla.
In a medium bowl, mix flour and baking powder. Add flour mixture to the wet eggs and butter mixture and stir until well blended. Gather the dough into a ball and place in a bowl. Cover with plastic wrap and refrigerate 6-24 hours.
Preheat the oven to 450°/232°C, and butter cooking recipient - cast-iron skillet, baking dish or ramekins. In a medium saucepan, bring maple syrup and heavy cream to a boil, turn off heat, add a pinch of salt and set aside to cool.
Place the dough into the baking recipient, and press down evening out the dough to the sides. Pour the maple cream sauce over the dough, filling recipient to ⅔ to prevent any overflow as the cake rises. Place the recipient onto a baking sheet to catch any sauce that might overflow while cooking. Any remaining sauce can be drizzled over the cake once it is baked.
Bake for 20-25 minutes or until the cake is golden brown and toothpick inserted into the center of the cake comes out clean. Let cool for 5 minutes. Serve cake warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.
In a large bowl, with a hand mixer or a stand mixer, combine the butter and sugar until smooth. Add the eggs and beat at medium speed until completely blended. Add the vanilla.
In a medium bowl, mix flour and baking powder. Add flour mixture to the wet eggs and butter mixture and stir until well blended. Gather the dough into a ball and place in a bowl. Cover with plastic wrap and refrigerate 6-24 hours.
Preheat the oven to 450°/232°C, and butter cooking recipient - cast-iron skillet, baking dish or ramekins. In a medium saucepan, bring maple syrup and heavy cream to a boil, turn off heat, add a pinch of salt and set aside to cool.
Place the dough into the baking recipient, and press down evening out the dough to the sides. Pour the maple cream sauce over the dough, filling recipient to ⅔ to prevent any overflow as the cake rises. Place the recipient onto a baking sheet to catch any sauce that might overflow while cooking. Any remaining sauce can be drizzled over the cake once it is baked.
Bake for 20-25 minutes or until the cake is golden brown and toothpick inserted into the center of the cake comes out clean. Let cool for 5 minutes. Serve cake warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.
