1 c grade A maple syrup
3 T sugar
1 T butter
1 egg
1/2 c milk, room temperature
1 c sifted all-purpose flour
2 t baking powder
1/2 t salt
Preheat oven to 400°. In a small saucepan, bring maple syrup to a boil over medium-high heat. Pour the syrup into a greased 8-x-8-inch baking pan and set aside.
In the bowl of a standing mixer, cream together the sugar, butter, and egg until well blended. Add warm milk and stir well.
With mixer off, add flour, baking powder, and salt. Beat into the creamed mixture until thoroughly combined. Spoon batter into the syrup filled pan and, using a spatula, spread the batter to the pan edges. Bake 25 to 30 minutes or until golden.
Immediately invert cake onto serving plate taking care to loosen cake from pan if needed. Serve warm with whipped cream.
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