Gâteau de Sirop

By LRay

Recipes & Menus / recipes

Gâteau de Sirop
This simple "syrup cake" is a Cajun classic. The dessert's name comes from the cane syrup that gives the cake its texture and flavor. If at all possible, use Steen's syrup.

12 servings

PREP TIME:

20 minutes

TOTAL TIME:

1 hour 15 minutes

Recipe by Anna Beth and Vince Chao

Photograph by Brian Finke

March 2011

Ingredients

• 2 1/2 2 1/2
• cups
• all purpose flour
• 1 1
• teaspoon
• baking soda
• 1 1
• teaspoon
• ground cinnamon
• 1/2 1/2
• teaspoon
• ground nutmeg
• 1/2 1/2
• cup
• (1 stick) unsalted butter, room temperature
• 1 1
• cup
• (packed) dark brown sugar
• 3 3
• large eggs
• 1 3/4 1 3/4
• cups
• 100 % pure cane syrup (such as Steen's)
• 3/4 3/4
• cup
• evaporated milk
• 1/4 1/4
• cup
• sour cream
• 1 1/2 1 1/2
• cups
• chilled heavy whipping cream
• Additional 100% pure cane syrup
• Powdered sugar (optional)

Details

Servings 12
Cooking time 80mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, cinnamon, nutmeg, and 1 teaspoon salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in eggs, 1 at a time. Beat in 13/4 cups syrup, then evaporated milk and sour cream (batter may look curdled). Add dry ingredients and beat on lowest speed until blended. Transfer cake batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack. DO AHEAD Can be made 1 day ahead. Cover pan tightly with foil and store cake at room temperature.

Beat cream in medium bowl until peaks form. Cut cake into squares. Place on plates. Spoon whipped cream alongside; drizzle with additional syrup. Dust with powdered sugar, if desired.

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