Jessica B. Harris on how this Louisiana specialty lets an iconic Southern ingredient shine.
We love a stir-and-bakecake, especially one with a rich Southern historylike this Gateau de Sirop.
This Louisiana delicacy lets an iconic Southern ingredientcane syrupshine.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
The spices in the cakecinnamon, ginger, and clovespair wonderfully with the rich cane syrup.
Pro tip: when measuring your liquid ingredients, measure the oil first.
This will help the syrup flow easily out of the cup without sticking.
In the oven, this cake develops a crisp upper crust and a soft, tender interior.
A cup of coffee or glass of bourbon would be a great complement to this cake.
Serve with sweetened whipped cream, creme fraiche, or vanilla ice cream.
Grease a 10-inch round (or 9-inch square) baking pan with butter, and dust with flour.
Whisk together egg, cane syrup, and oil in a medium bowl until well blended.
Whisk together hot water and baking soda in a small bowl.
Whisk together flour, cinnamon, ginger, and cloves in a second medium bowl.
Pour into prepared pan.
Bake in preheated oven until a wooden pick inserted into center comes out clean, about 45 minutes.
Let cool completely in pan, about 1 hour.
Remove from pan; dust with powdered sugar.
If desired, top with sweetened whipped cream and drizzle with additional cane syrup.
