Gâteau de Sirop

Gâteau de Sirop
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
Cajun/Creole Cake Milk/Cream Mixer Egg Dessert Bake Mardi Gras Southern Party Bon Appétit
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 2 1/2 cups all purpose flour
  • 1/4 cup sour cream
  • 3/4 cup evaporated milk
  • powdered sugar (optional)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Carbohydrate 112 g(37%)
  • Cholesterol 115 mg(38%)
  • Fat 22 g(34%)
  • Fiber 1 g(3%)
  • Protein 6 g(12%)
  • Saturated Fat 13 g(67%)
  • Sodium 193 mg(8%)
  • Calories 653

Preparation Preheat oven to 350°F. Butter and flour 13 x 9 x 2-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 1 3/4 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

Preparation Preheat oven to 350°F. Butter and flour 13 x 9 x 2-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 1 3/4 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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