Ingredients
For the cake
- Nonstick cooking spray
- 1 1/2 cups (180g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon, optional
- 4 tablespoons unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup milk (2% or more)
For the syrup
- 1 cup (213g) packed brown sugar
- 1 tablespoon all-purpose flour
- 3/4 cup water
- 1/4 cup pure maple syrup, optional
Method
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Preheat the oven to 325°F.
Grease a 9×9-inch baking pan or dish well with nonstick cooking spray.
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Mix the dry ingredients:
To make the cake, in a small bowl, whisk together the flour, baking powder, salt, and cinnamon, if using. Set aside.
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Cream the butter and sugar:
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, beat the softened butter on medium speed until creamy. Add the granulated sugar and continue beating until light and fluffy, 2 to 3 minutes, stopping and scraping down the bowl periodically to ensure even mixing.
Add the egg and vanilla extract and beat until well combined, about 30 seconds.
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Finish the batter:
While mixing on low speed, slowly add half of the flour mixture to the creamed butter mixture and mix until well combined. Stream in the milk and mix until well incorporated. Slowly add the remaining flour mixture and mix until the batter is smooth.
Scrape the batter into the greased baking dish and set aside.
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Make the syrup:
To make the syrup, in a medium saucepan, whisk together the brown sugar and flour. Set the pan over low heat and slowly whisk in the water and maple syrup, if using. Cook until you have a smooth, pourable syrup, about 5 minutes.
Pour the syrup over the raw cake batter in the dish.
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Bake and serve:
Bake until the top of the cake is golden and springs back lightly to the touch, about 45 minutes. It will look like a baked cake when you pull it out; the sauce is underneath.
Let cool for 10 to 15 minutes, then serve warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until the sauce is warm and melted again. (simplyrecipes)
