Gateau De Sirop

Total Time:
1 hr 5 min
25 min
5 min
35 min

1 (9-inch) cake, 6 to 8 servings

  • Cake batter:
  • 1 tablespoon butter, plus 1/3 cup
  • 1/3 cup sugar
  • 1/3 cup pure cane syrup
  • 1/3 cup boiling water
  • 1 egg, beaten
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon grated nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Sugar-cinnamon topping:
  • 1/3 cup (packed) light brown sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 1/3 cup pecan pieces
  • Preheat the oven to 375 degrees F.

  • Grease a 9-inch cake pan with 1 tablespoon of the butter.

  • Cream together the remaining butter, the sugar, and syrup in a mixing bowl. Add the water and mix well. Add the egg and mix again.

  • Mix together the flour, cinnamon, nutmeg, baking powder, salt, and baking soda and beat until smooth.

  • Pour into the pan and bake for 20 to 25 minutes, or until the cake sets and slightly shrinks from the side of the pan. Remove and cool slightly.

  • Combine all the topping ingredients in a mixing bowl and mix well using your fingers to form a crumbly topping.

  • After the cake has cooled slightly, spread the topping evenly over the cake and return the cake to the oven. Bake for 8 to 10 minutes, or until the topping crisps slightly.

  • Remove from the oven and transfer to a wire rack to cool slightly. Remove from the pan and transfer to a serving plate. Cut into wedges to serve.

  • Cake is best served warm or at room temperature.

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