This simple "syrup cake" is a Cajun classic. The dessert's name comes from the cane syrup that gives the cake its texture and flavor. If at all possible, use Steen's syrup.
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes 12 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour, baking soda, cinnamon, nutmeg, and 1 teaspoon salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in eggs, 1 at a time. Beat in 1 3/4 cups syrup, then evaporated milk and sour cream (batter may look curdled). Add dry ingredients and beat on lowest speed until blended. Transfer cake batter to prepared pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover pan tightly with foil and store cake at room temperature.
Step 3
Beat cream in medium bowl until peaks form. Cut cake into squares. Place on plates. Spoon whipped cream alongside; drizzle with additional syrup. Dust with powdered sugar, if desired
Recipe notes
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