- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 435
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 4 g
- Cholesterol
- 102 mg
- Sodium
- 335 mg
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 435
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 4 g
- Cholesterol
- 102 mg
- Sodium
- 335 mg
Ingredients
Directions
- 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-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. Use a soup spoon to drop the cake batter onto the maple syrup mixture.
- Bake until the cake is set, 40 to 45 minutes. Serve with whipped cream or vanilla ice cream, if desired.
My Private Notes
Show:
The Kitchen
Episode:
Bounty of Fall Flavors
