1 ¼ Cups Pure Connecticut Maple Syrup
2 Tbsp. Unsalted Butter
1 Stick Unsalted Butter-softened
2/3 Cup Granulated Sugar
2 tsp. Finely Grated Orange Peel
1 Cup All Purpose Flour
2 tsp. Baking Powder
½ tsp. Salt
1 Egg Yolk-from a large egg
1/3 Cup Buttermilk- or substitute milk
1 tsp. Pure Vanilla Extract
1 Cup Whipped Cream-unsweetened, for garnish
Preheat oven to 350°f. Coat four 4 oz oven proof baking ramekins on the bottom and sides with vegetable spray. Reserve.
Boil the maple syrup until a little less than 1 cup remains. Remove from the heat and whisk in the first measure of butter. Divide the maple sauce among the four ramekins.
To prepare the cake, cream together the softened butter, sugar, and orange peel until creamy and light, about 2 minutes, scraping down the sides of the bowl often.
While the butter is creaming, sift together the flour, baking powder and salt. In a separate bowl, combine the egg, egg yolk, buttermilk and vanilla, whisking until smooth.
Add half of the flour to the creamed butter, mix until nearly smooth. Add the egg/buttermilk mixture, mix until smooth, scraping down the bowl. Add the remaining flour and mix just until smooth. Scraping down the bowl again.
Divide the batter among the four baking dishes, place on a cookie sheet and bake for about 20 minutes or until firm and a toothpick just barely comes out clean. Let cool 5 minutes and serve warm either in the baking dishes or un mold onto serving dishes. Great served with unsweetened whipped cream or crème fraiche. Enjoy!