GâTEAU DE SIROP

Gâteau de Sirop image

Provided by John Currence

Yield Makes 10 servings

Number Of Ingredients 17

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1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour plus more
2 1/4 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup sugar
1/4 cup sour cream
1/2 cup Steen's cane syrup, dark corn syrup, or golden syrup
2 large eggs
1 tablespoon grated peeled ginger
1/2 cup warm buttermilk
1 tablespoon powdered sugar
Special Equipment
An 11"-diameter tart pan with a removable bottom

Steps:

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