Gâteau de Sirop – Louisiana Cane Syrup Cake: A Rich, Southern-Style Syrup Cake Recipe
Growing up in the heart of Louisiana, I was always surrounded by the sweet aroma of cane syrup wafting through my grandmother’s kitchen. Gâteau de Sirop, or Cane Syrup Cake, is more than just a dessert; it’s a cherished family tradition that has been passed down through generations. Each bite of this moist, rich cake transports me back to my childhood, where family gatherings were filled with laughter, stories, and, of course, the delightful taste of this syrupy treat. This recipe holds a special place in my heart, and I’m excited to share it with you.
Gâteau de Sirop – Louisiana Cane Syrup Cake
A rich, moist Southern-style cake made with Louisiana cane syrup and warm spices, offering a taste of traditional Creole cuisine.
Prep: 15 min | Cook: 45 min | Total: 1 min
Servings: 8 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups pure cane syrup (preferably Steen's)
- 1 large egg
- 1 1/2 teaspoons baking soda
- 3/4 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan.
- In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, and salt.
- In a large bowl, combine the vegetable oil and cane syrup, mixing until well blended.
- Add the egg to the syrup mixture, beating until fully incorporated.
- Dissolve the baking soda in the hot water.
- Gradually add the dry ingredients to the syrup mixture, alternating with the baking soda water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 350 calories
- Fat: 10g
- Carbs: 65g
- Protein: 4g
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Facebook PinterestWhy This Recipe Works
There are several reasons why this Gâteau de Sirop recipe stands out among other cake recipes:
1. Unique Flavor Profile: The use of cane syrup gives this cake a distinct sweetness that is both rich and complex. Unlike regular sugar, cane syrup adds a depth of flavor that is reminiscent of molasses but with a lighter touch.
2. Moist and Tender Texture: The combination of butter, eggs, and syrup creates a moist cake that melts in your mouth. The syrup not only sweetens the cake but also keeps it incredibly tender, making it a delightful treat for any occasion.
3. Southern Heritage: This cake is a staple in Southern cooking, particularly in Louisiana. It embodies the spirit of Southern hospitality and tradition, making it perfect for family gatherings, holidays, or simply as a comforting dessert at home.
4. Versatile Serving Options: Gâteau de Sirop can be enjoyed on its own or dressed up with various toppings. Whether you prefer a simple dusting of powdered sugar or a dollop of whipped cream, this cake can adapt to your preferences.
Ingredients You’ll Need
This recipe serves about 8-10 people and requires a prep time of 20 minutes, with a cook time of 45 minutes.
- 1 cup cane syrup
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy removal after baking.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the cane syrup and mix until well combined. Then, add the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
My Pro Tips for Success
- Use Fresh Cane Syrup: For the best flavor, opt for high-quality, fresh cane syrup. Local brands often have the richest taste.
- Experiment with Flavors: Consider adding spices like cinnamon or nutmeg for an extra layer of flavor. A splash of bourbon can also enhance the cake’s richness.
- Storage Tips: This cake stays moist for several days when stored in an airtight container at room temperature. You can also freeze it for up to three months.
What I Serve With This Recipe
- Whipped cream for a light topping
- Fresh berries for a burst of color and flavor
- A scoop of vanilla ice cream for a classic pairing
- Caramel sauce drizzled on top for added sweetness
FAQs (From My Kitchen to Yours)
Can I use regular syrup instead of cane syrup? While you can use regular syrup, it won’t provide the same depth of flavor. Cane syrup is recommended for the best results.
How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make this cake ahead of time? Yes! This cake can be made a day in advance and stored in an airtight container. It actually tastes better the next day as the flavors meld.
Why This Recipe Deserves a Spot on Your Table
This Gâteau de Sirop is not just a cake; it’s a slice of Southern history and a testament to the love and warmth of family gatherings. Its unique flavor, moist texture, and versatility make it a standout dessert that will impress your guests and bring joy to your table. I love this recipe because it connects me to my roots and creates new memories with every bite. I encourage you to try it and experience the magic for yourself.
Your Turn
I invite you to try this Gâteau de Sirop recipe and share your experience! Whether you stick to the classic version or add your own twist, I’d love to hear your thoughts and any suggestions you might have. Happy baking!
Gâteau de Sirop – Louisiana Cane Syrup Cake: A Rich, Southern-Style Syrup Cake Recipe
Ingredients
- 1 cup Louisiana cane syrup
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Whipped cream for a light topping
- Fresh berries for a burst of color and flavor
- A scoop of vanilla ice cream for a classic pairing
- Caramel sauce drizzled on top for added sweetness
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy removal after baking.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the cane syrup and mix until well combined. Then, add the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Top with whipped cream, fresh berries, a scoop of vanilla ice cream, and a drizzle of caramel sauce before serving.
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