Lucie Monk Carter
Gâteau de Sirop
Adapted from John Currence via Bon Appétit (November 2011)
Read more about coffee traditions in Lorin Gaudin's "Old-School Coffee," from our January 2018 issue.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 tablespoon Red Stick Spice Pumpkin Spice blend
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/2 cup Steen's Pure Cane Syrup
- 1/2 cup hot water
- 2 large eggs
- 1/2 cup buttermilk, warmed
- Powdered sugar
Method:
1. Preheat oven to 350°F. Grease two 8-inch cake pans.
2. In a medium bowl, whisk together flour, baking soda, salt, and Pumpkin Spice Blend. Set aside. In a large bowl, beat together butter and sugar, until the mixture has a sandy texture. Beat in sour cream until blended, then incorporate Steen's and hot water. Add eggs one at a time and beat until smooth.
3. With the beater on low, add in dry ingredients in three batches. Finally, slowly pour in buttermilk and beat just until incorporated.
4. Pour batter into two cake pans. Bake for 30 minutes. To serve, sprinkle with powdered sugar and pour yourself (and guests) a hot cup of coffee.
