Gâteau de Sirop


This classic Cajun dessert is simple to make yet complexly flavored thanks to cane syrup.

Gâteau de Sirop
Serves: 1 (10-inch) cake
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1¼ cups sugar
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • ¼ cup cane syrup
  • ½ cup whole buttermilk
  • ½ cup plain Greek yogurt
  • 1 tablespoon honey
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • Garnish: cane syrup
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. For cake: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a large bowl, whisk together sugar, melted butter, eggs, and cane syrup. Gradually stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool slightly on a wire rack.
  4. For topping: In a small bowl, whisk together yogurt, honey, vanilla, and salt until smooth; spread onto warm cake. Drizzle with cane syrup, if desired.