Submitted By: Debbie Pilc, Williamson NY

Yield: Serves 8


  • 1 1/2 C sugar
  • 1/2 C butter
  • 1/4 C Pure NY Maple Syrup
  • 2 eggs
  • 1/2 C milk
  • 1 3/4 C flour
  • 1/2 tsp baking powder
  • 3/4 C Maple Cream

Directions: Preheat oven to 400 degrees F. Butter eight ramekins (I used medium custard cups). Beat together sugar and butter then add the Maple Syrup. Add eggs one at a time. Add milk and mix well. In a separate bowl mix the flour and baking powder together then add to batter and mix until smooth. Pour batter into the ramekins (about 6-7 tablespoons per cup). Put the ramekins on a cookie sheet and place in oven. Bake about 20 minutes or until the edges start to pull away. The centers will still be soft. Loosen the sides with knife and turn upside down onto dessert plate that is smeared with Maple Cream. Remove the ramekin. Drizzle Maple Cream over the top of the cake and enjoy.