Ingredients
Sauce:
3/4 cup maple syrup
¼ cup whisky (optional)
1 cup brown sugar
½ cup water
3 tbsp butter
1 tsp vanilla extract
1 tsp cinnamon
Batter:
1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup sugar
2/3 cup cold butter, diced
1/3 Cup toasted pecans, chopped
1 tsp vanilla extract
2/3 cup milk
Preparation:
1. In a medium pot, simmer syrup, whisky, brown sugar, water, butter, vanilla and cinnamon for 5 minutes. Take off the stove and cool till your cake is baked.
2. Preheat oven to 350°F and grease ramekins with butter.
3. Whisk flour, salt, sugar, baking powder and cinnamon together. Add cold butter. Using a fork cut the butter into the flour mixture until small pea-sized pieces form.
4. Once the butter is mixed in, add pecans, vanilla and milk. Mix until combined.
5. Pour the cake mixture into individual ramekins, then add a couple spoon fulls of the syrup.
6. Bake in the oven for about 35-40 minutes.
7. Let cool and top with ice cream or whip cream, and more of the syrup mixture. Add a pecan for garnish and enjoy!