Cajun
Gâteau de sirop
This Cajun cane-syrup cake is dark, tender, and warmly spiced, with the deep sweetness of Louisiana cane syrup. Baked in a small iron skillet and served plain, it belongs beside a cup of strong black coffee.
Ingredients
- All-purpose flour3/4 cup
- Baking soda1/2 tsp
- Fine salt1/8 tsp
- Ground cinnamon1/2 tsp
- Ground ginger1/4 tsp
- Ground cloves1 pinch
- Louisiana cane syrup1/3 cup
- Brown sugar2 tbsp
- Large egg1
- Melted butter or melted shortening2 tbsp
- Hot strong black coffee3 tbsp
- Chopped pecans2 tbsp
- Butter, for greasing the pan1 tsp
Method
- Heat the oven to 350°F and butter a 5-inch cast-iron skillet or small baking dish.
- Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together in a bowl.
- In a separate bowl, beat the egg with the brown sugar until the sugar loosens and the mixture looks glossy.
- Whisk in the cane syrup and melted butter or shortening until smooth.
- Stir in the hot black coffee, which will thin the syrup mixture and help the cake bake up tender.
- Fold the dry ingredients into the syrup mixture just until no dry flour remains.
- Fold in the chopped pecans.
- Pour the batter into the prepared skillet and smooth the top.
- Bake for 25 to 30 minutes, until the cake springs back lightly in the center and a toothpick comes out clean.
- Cool for at least 10 minutes before cutting, then serve warm or at room temperature.
Common questions
Can I substitute the Louisiana cane syrup if I can't find it?
Yes. Best swap is dark molasses mixed with a little honey or brown sugar syrup for sweetness and depth. The flavor won’t be exactly Cajun, but it will still bake into a rich, sticky cake.
How do I know when gâteau de sirop is done baking?
Bake 25 to 30 minutes at 350°F, then check the center. It should spring back lightly when touched, and a toothpick should come out clean or with a few moist crumbs, not wet batter.
What are the most common mistakes with this cake?
Overmixing after adding the flour can make it dense, and adding the coffee cold can reduce the batter’s tenderness. Also, don’t overbake; this cake should stay moist and slightly sticky, not dry.
How should I store leftovers, and can I freeze them?
Store cooled cake tightly covered at room temperature for 2 days, or refrigerate up to 5 days. For longer storage, wrap individual pieces well and freeze up to 2 months. Thaw at room temperature or warm gently.
What’s the best way to serve gâteau de sirop?
Serve warm or at room temperature, plain or with a little whipped cream or vanilla ice cream. It’s especially good after dinner, and the flavor deepens the next day once the spices and syrup settle.