Maple Syrup Pudding Cake
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup buttermilk
4 tablespoons butter, melted and cooled
1 large egg
1 1/2 cups heavy cream
1 cup maple syrup
Pinch of salt
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, sugar, baking powder and 1 teaspoon salt. In a small bowl, whisk together the buttermilk, butter and egg. Stir the wet mixture into the dry; the batter will be thick.
Heat a 9 or 10-inch cast-iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off the heat. Using a spoon drop the cake batter into the maple syrup mixture a spoonful at a time. Make dollops of cake batter all over the pan.
Bake until the cake is set, 25 to 30 minutes, or until toothpick inserted comes our pretty clean and the top is golden around the edges. Serve with whipped cream or vanilla ice cream, if desired. I served with breakfast sausage and eggs! Tastes like pancakes with butter and syrup on them!