Gâteau de Sirop

From the kitchen of Carly

A molasses-dark cake perfumed with warming spices, cinnamon through allspice. Moist crumb from sour cream and buttermilk, with a subtle ginger note threading through. Dense, satisfying, and deeply flavored without being heavy.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 12 1/4 cups all-purpose flour plus more
  • 12 1/4 teaspoons baking soda
  • 11 teaspoon kosher salt
  • 11 teaspoon ground cinnamon
  • 13/4 teaspoon ground cloves
  • 11/2 teaspoon ground nutmeg
  • 11/2 teaspoon ground allspice
  • 11/2 cup sugar
  • 11/4 cup sour cream
  • 1"1/2 cup Steens cane syrup, dark corn syrup, or golden syrup", 2 large eggs
  • 11 tablespoon grated peeled ginger
  • 11/2 cup warm buttermilk
  • 11 tablespoon powdered sugar
  • 1An 11"-diameter tart pan with a removable bottom

Instructions

  1. Preheat oven to 350°F. Butter and flour pan; set on a rimmed baking sheet. Whisk 2 1/4 cups flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat 1/2 cup butter and sugar until fluffy, about 3 minutes. Add sour cream; beat to blend. Add cane syrup and 1/2 cup hot water; beat until smooth. Beat in eggs one at a time; blend well between additions. Add ginger. Beat in dry ingredients in 3 additions on low speed. Add buttermilk; beat just to blend. Pour into pan; smooth top.

  2. Bake until a tester inserted into center of cake comes out clean, about 30 minutes. Let cool completely. Dust with powdered sugar before serving.