Recipe courtesy Jim Worcester of the Vermont Foodbank.

Filling:

1 ¼ cups grade B maple syrup                                
¾ cup heavy cream                                    
2 tsp cider vinegar                                    
pinch salt                                        

Bring  the above to a boil in a small sauce pan. Remove from heat.                

3/4 stick butter                                        
1/3 cup sugar                                        
1 large egg                                        
1/2 tsp. vanilla                                    

Beat butter and sugar until fluffy. Add egg and vanilla.   

1 cup white flour                                            
1 tsp. baking powder                                        
1/4 tsp. salt
                                             
Sift the above together and fold into the egg mixture till combined. Pour 1/3 cup maple syrup mixture into an 8-inch square glass baking dish. Drop batter by spoonfuls into baking dish. Pour remaining syrup mixture over and around batter. Bake until golden at 350 degrees for 25 to 30 minutes. Garnish with softly beaten whipped cream and toasted walnuts.