My family has passed down this Austrian recipe from one generation to the next. The key to this cake’s rich flavor and tender texture is to make it the day before you intend to consume it.
| Prep Time: | 2 mins |
| Cook Time: | 5 mins |
| Total Time: | 7 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 5 tablespoons butter
- 1 cup heavy cream
- 3 tablespoons brown sugar
- ½ teaspoon maple flavored extract
- ½ teaspoon ground cinnamon
Instructions
- In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 11 g |
| Sodium | 64 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. If you don’t like a little bit of salty taste (sweet but savory, I love it this way) do unsalted butter not salted. And if it ends up with a bad consistency you’re doing it wrong. Ours turned out perfect.
This is a really good recipe. I did add 2 extra tablespoon of brown sugar and doubled the cinnamon. Lastly, I cooked it for about 12 minutes and by then it had thickened to the perfect consistency. It was such a hit, my daughter asked if she could pack pancakes and cinnamon creme in her lunch!
Luscious! I had to sub vanilla extract for the maple. This was so delicious over pumpkin pancakes! I may never buy a bottle of syrup again!
So delicious!! I didn’t have maple extract so I used Vanilla as a substitute. This syrup is great. Definitely glad I made it.
This syrup is sooooo good! We made pumpkin pancakes and used this syrup on them. Husband loved it. This syrup can be used for and with a number of tasty treats.
Don’t forget to make the pancakes! This syrup is so good that you might want to eat it right from the pan. It is like the awesome syrup at our favorite breakfast bakery. Creamy and sweet, perfect on pancakes, french toast and lots of desserts. I boiled it an extra two minutes to make it thicker.
Yummy! Made this yesterday and loved it so much we had it again today! Great way to spruce up a plain waffle or pancake- Will be in our breakfast rotation!
Great flavor, but I added one extra tablespoon of brown sugar and we loved it!
I added fruit to make peaches and cream… yum!
This was a good sauce and had a nice flavor. I substituted Mexican vanilla for the maple extract just because we’re not maple fans. Ours never really got syrupy even after boiling it for quite a while though. We used it as a topping for pumpkin pancakes, and they were very nice together. I made another batch using both this sauce and a cream cheese topping, and the pancakes turned out delicious, like a decadent cinnamon roll. We’ll make this one again.
This was good and different! What I liked was the creaminess and I actually liked that it wasn’t as sweet as maple syrup (next time I might add just a LITTLE extra brown sugar to make it a teensy bit sweeter. I wasn’t sure if it was supposed to get thicker than it did, and I think I would have preferred it thicker so next time I will try out using some corn starch or maybe boiling it longer, or something like that.
I’m giving this recipe 5 stars instead of the 4 that I have in mind simply because I don’t want to contribute to lowering the overall average star rating of this recipe (doesn’t have a lot of reviews yet) and I’d like people to try it. However I would suggest adding AT LEAST 50% more sugar to this syrup (maybe more depending on your taste) as it wasn’t sweet enough for me with the initial 3 tablespoons(yes i packed the Brown sugar). I added about 50% more maple extract as well and a little vanilla just to MY taste. This syrup goes EXCELLENTLY with “Chuck’s Molasses French Toast” from this site. However the entire recipe probably only yields about 4-5 servings at best instead of the 8. Extremely high in calorie meal (all of that cream and butter) so don’t make it often unless you want to die at 40 but once a month or so wont hurt. TRY THIS RECIPE AND YOU WONT REGRET IT!.
Yum! I didn’t have a problem with mine being too thick. I also cooked it in the microwave. I added vanilla as suggested by other.
This was awesome! I followed ingredient list-only I microwaved instead of heating in a saucepan. The results were still 5 star, and a nice thick syrup. My family loved this. Thank you for a keeper recipe!
Very tasty. I almost didn’t get it to the table the wife had to keep sampling it.
It was okay, but not quite what I was looking for.
It was a little thick but it went very well with the sweet potato pancakes that I made. It was still yummy a week later when I reheated it.
Very good syrup. Used about 1/4 cup brown sugar because it wasn’t sweet enough. Other than that – excellent!
What a great change from using maple syrup on pancakes. I didn’t have heavy cream but I did have buttermilk from the pancakes I was making. Using my ultra scientific method of guestimation, I added about another TBS of brown sugar to make sure the buttermilk didn’t hide the sweetness. It turned out good, next time I’ll make sure I have heavy cream on hand.
Very simple to put together in the morning before breakfast. I did add a little nutmeg and a little more maple extract. Not as good as the Absolute Best Pancake Syrup, but pretty tasty. Super rich. I served it with the Cinnamon Griddle Cakes, which was a little overkill, I think.
Flavor good, consistency- not! Really, it was pretty difficult to find it appetizing. I did add more sugar because it wasn’t quite sweet enough. Won’t make again.