Combine cream and maple syrup in a small saucepan. Bring to a boil and simmer for 1-2 minutes. Reduce heat to medium and simmer for 7-8 minutes, until slightly thickened.
In a bowl, combine flour, baking powder, and salt.
In another bowl, whisk together the eggs, maple sugar, and olive oil until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
Pour the batter into a greased 8-inch x 8-inch baking pan.
Gently pour the maple cream sauce over the top. You can save some of the sauce to drizzle over the top if you like.
Bake for 25 to 30 minutes, or until the top is golden and the cake is fully cooked.
Serve with vanilla ice cream and drizzle with extra maple sauce.
