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Epicurious
Bon Appétit

Gâteau de Sirop

By John Currence

5.0

(1)

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Gâteau de SiropAnders Overgaard

This classic Cajun cake uses Steen's cane syrup, a deep caramel sweetener of reduced sugar cane. Look for it at better supermarkets, at specialty foods stores, and at steensyrup.com.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour plus more
2 1/4 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup sugar
1/4 cup sour cream
1/2 cup Steen's cane syrup, dark corn syrup, or golden syrup
2 large eggs
1 tablespoon grated peeled ginger
1/2 cup warm buttermilk
1 tablespoon powdered sugar

Special Equipment

An 11"-diameter tart pan with a removable bottom

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter and flour pan; set on a rimmed baking sheet. Whisk 2 1/4 cups flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat 1/2 cup butter and sugar until fluffy, about 3 minutes. Add sour cream; beat to blend. Add cane syrup and 1/2 cup hot water; beat until smooth. Beat in eggs one at a time; blend well between additions. Add ginger. Beat in dry ingredients in 3 additions on low speed. Add buttermilk; beat just to blend. Pour into pan; smooth top.

    Step 2

    Bake until a tester inserted into center of cake comes out clean, about 30 minutes. Let cool completely. Dust with powdered sugar before serving.

TagsCakeDessertCajun & CreoleSouthernAmericanNut FreeEasyBakingElectric MixerBon Appétit
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