Gateau de Sirop – Cajun Cane Syrup Cake #BundtBakers

Gateau de sirop - syrup cake - is a Cajun sweet treat made with Steen’s cane syrup, cinnamon, ginger and cloves. Its tender crumb is so full of flavor! And the aroma as it bakes? Divine.

The whole area around the town I was born was, and still is, sugar cane country. In fact, New Iberia, Louisiana even hosts the Sugar Cane Festival each year on the fourth weekend in September. (Not this year though, of course, due to COVID.) The festival celebrates the crop that was first planted by Jesuit priests for their own use back in 1751, near what is now New Orleans. Farmer Etienne deBoré planted his first crop in 1794 and the economy of south Louisiana changed forever.

Here's a fact you may not know about sugar cane: It's a grass. That means that when the crop is cut down, it continues to grow! New seed cane is planted regularly to replenish the stocks and to introduce variety but some cane plants can be several years old and still produce good cane.  

For all of my growing up years, during sugar cane season, my grandfather would come home with several long stalks of cane. We’d all sit outside on the back steps and he would use a sharp pen knife to peel the cane and cut it into small pieces we could chew on. 

As we bit down, the fibrous cane would release the sweetest juice, some of which would always ending running down my chin, especially if my piece of cane was big. I often ended up a sticky mess but it was so worth it!

My mother’s mother grew up not far away in Abbeville, Louisiana, home of Steen’s cane syrup which is still made the old fashioned way, by cooking cane juice down until it’s thick and rich. Nothing else is added.

Gateau de Sirop – Cajun Cane Syrup Cake

If you’ve been reading along here for a while, you might have seen my other grandmother’s copy of the Steen’s recipe booklet when I shared her fig preserves recipe. This recipe was adapted from one in that booklet. But you can also find it online. From their website comes this baking tip as well: Measure the oil first, then use the same cup to measure the syrup. The thin layer of oil remaining in the cup will help the syrup pour right out of the cup without clinging. 

Ingredients

2-3 tablespoons butter for greasing the pan

1/2 cup or 120ml canola or other light oil

1 1/2 cups or 355ml Steen’s Pure Cane Syrup, plus extra for drizzling on the baked cake, if desired

1 large egg

2 1/2 cups or 313g all-purpose flour, plus extra for flouring the pan

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2  teaspoon salt

1 1/2 teaspoons baking soda

3/4 cup or 180ml boiling water

Method 

Preheat oven to 350°F or 180°C. Prepare a 10-cup Bundt pan by coating it with butter and then dusting it with flour. This is a sticky cake so you want to be generous with this step. Mine stuck at the bottom and I regretted choosing my Nordic Ware fleur de lis pan to bake it in. A less intricate pan would probably release more easily. I did finally manage to get it out, as you can see, but it wasn’t easy!

In a large bowl, combine the oil, syrup and egg. 

Carefully whisk to blend thoroughly. If you are too vigorous as you start whisking, the oil tends to fly around and outside of the mixing bowl. Ask me how I know. 

Measure flour, spices and salt into another bowl and sift them into the cake bowl. Again, whisk to blend.

 

Dissolve the baking soda in the boiling water then stir this mixture into the batter. 

Pour the batter into your prepared pan. 

Bake 50-55 minutes or until springy to the touch and a wooden skewer comes out clean. 

Remove the gateau de sirop from the oven and place it on a rack to cool for a few minutes. 

Loosen the edges with the wooden skewer and then invert it on a cake plate. Drizzle with a little extra syrup, if desired.

When cool, slice to serve.

Enjoy!

It’s the third Thursday of the month so that means it’s Bundt Bakers time. As you might guess from the recipe titles, we are sharing cakes made with syrup. Check them out below. Many thanks to our host, Sue of Palatable Pastime for this fun theme!

• Apple Cider Syrup Bundt by Palatable Pastime
• Apricot & Golden Syrup Bundt by Sneha's Recipe
• Banana Bundt with Arequipe Syrup by patyco candybar
• Gateau de Sirop - Cajun Cane Syrup Cake by Food Lust People Love
• Root Beer Bundt by A Day in the Life on the Farm

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Gateau de Sirop!

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Coffee Ice Cream Bundtlettes #BundtBakers

With just four ingredients you can turn coffee ice cream into these delicious Coffee Ice Cream Bundtlettes. Or use your favorite flavor.

Since it’s so dang hot outside, it’s a challenge to serve ice cream firm so for this month’s Bundt Bakers, we are making the best of melted ice cream and turning it into cake!

I’ve made homemade ice cream in the past so I know it often starts with a custard, which means it’s made with eggs and milk and butter. But before our Bundt Bakers host proposed this theme, I had never really considered that those ingredients are a shortcut to cake batter. 

A little googling revealed a plethora of cake recipes made with melted ice cream! Who knew? Most of them called for two ingredients: ice cream and cake mix. Not that I have anything against cake mix but we all know that when one of your ingredients is cake mix, that’s kind of cheating on the whole two ingredient thing since cake mix is just paying someone else to measure out flour, cocoa powder, baking powder, etc. 

Fortunately there were also quite a few recipes made from scratch! Seriously google it. So many melted ice cream cakes! Now you know what to do next time the freezer quits on you. Or it's just summertime.

Coffee Ice Cream Bundlettes

This cake can be made with any flavor of ice cream you have on hand, as long as it is full cream and not low fat or non-fat. This is cake, after all! This recipe is adapted from one on Hebbar’s Kitchen. 

Ingredients

2 cups or 370g full cream coffee ice cream

1 1/2 cups or 190g flour, plus a little extra for the pan

2 teaspoons baking powder

1/4 teaspoon salt

Butter, to grease the pan

Optional for decoration and extra coffee flavor:  

1/2 cup or 90g espresso chips

Optional to serve: 6 scoops of coffee ice cream 

Method

Set your oven to preheat at 350°F or 180°C and prepare your Bundtlette pan by buttering and flouring it. Set it aside. (As you will see in photos to come, I used my mini 6 1/2 cup Nordic Ware Classic Bundtlette pan that makes six small Bundt cakes.)

In a large mixing bowl, use your stand mixer or electric beaters to beat the ice cream briefly. Sift in the flour, baking powder and salt. 

Beat until thoroughly mixed to form a thick batter without any little lumps. 

Spoon the batter into your prepared pan and smooth out the top. 

Bake the bundtlettes in your preheated oven for 20 to 25 minutes or until a wooden skewer comes out clean. (If you use one larger capacity Bundt pan, your cake could take a bit longer to bake.) 

Leave to cool in the pan for about five minutes, then loosen the sides of the little bundtlettes with your wooden skewer and turn them out onto a wire rack to cool completely. 

When the little cakes are cool, melt the espresso chips in a microwave-safe vessel with a couple of quick zaps in the microwave. I do 10 seconds, then stir. Another 10 seconds, then stir. Depending on your microwave you may need a few seconds more.

Drizzle the melted chips or use a piping bag to decorate the cooled cakes. 

I served these with a scoop of coffee ice cream on top! You might want to do the same. No pictures of that because it was late and dark after dinner. Sorry!

Enjoy! 

It’s the third Thursday of the month and that means it’s time for Bundt Bakers. Check out the delicious melted ice cream cakes we are sharing below! Many thanks to our host, Sue of Palatable Pastime for this fun theme! 

• Melted Ice Cream Bundt Cake by Palatable Pastime
• Coffee Ice Cream Bundtlettes by Food Lust People Love
• Strawberry Ice Cream with Cream Bundt Cake by patyco candybar
• Melted Blueberry Ice Cream Cake by A Day in the Life on the Farm

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin these Coffee Ice Cream Bundtlettes! 

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Piña Colada Bundt Cake #BundtBakers

A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.

Once upon a time, a boy and a girl got married. He wanted to surprise her with the honeymoon so he only said, pack for a beach holiday. So she did. But the funny thing is (and it wasn’t so funny back then) the suitcases went to the Bahamas and the couple went to Barbados. Which was a big surprise for everyone. 

They consoled themselves by ordering cocktails by the pool where they could sit around in the hotel bathrobes and gift shop I 💙  Barbados t-shirts. Many, many, MANY consoling piña coladas were consumed before the suitcases turned up four days later. And they lived happily ever after. 

I’d say “The End” but there’s cake to come!  A tender, pineapple-y, coconutty cake with rum. Read on. 

Piña Colada Bundt Cake

For your canned pineapple, buy the kind in juice, not syrup, so you’ll have the necessary juice for the coconut pineapple rum syrup/glaze. This recipe is adapted from one on Real House Moms. It makes one 6-cup Bundt cake. 

Ingredients

For the cake batter: 

1 1/2 cups or 190g flour, plus extra for preparing the Bundt pan

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup or 100g sugar

1/3 cup or 75g softened butter, plus extra for preparing the Bundt pan

1 egg

1/2 cup or 120ml coconut cream

1 1/2 teaspoons aged rum 

1/2 cup or 90g chopped, canned pineapple, drained juice reserved

For the coconut pineapple rum syrup/glaze:

3/4 cup or 150g sugar

1/4 cup or 60ml pineapple juice

1/4 cup or 60ml dark rum

3 tablespoons coconut cream 

Optional for decorating:

a few good pinches sweetened flake coconut

diced canned pineapple

Method

Preheat your oven to 350°F or 180°C. Generously butter then flour a 6-cup Bundt pan. 

In a small bowl combine the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy; add the egg and beat until well mixed.

Add the rum and coconut cream and mix until incorporated.

Tip the pineapple bits in the flour bowl and stir them around till they are coated with flour.  Now add the flour mixture to the mixing bowl and beat until the batter is light and glossy. 

Spoon the batter into the Bundt pan and even out the top with a spatula. 

Bake for 30-35 minutes until toothpick comes out clean.

Meanwhile, make the coconut pineapple rum syrup. Cook the sugar, pineapple juice and rum together in a small pot over a medium heat until the sugar is dissolved and it has reduced by about one half. 

Take the pot off the heat and leave the mixture to cool. It will thicken up more as it cools. 

Whisk in the coconut cream.

Cool the cake in the pan on a rack for 5 minutes then remove cake from pan and cool completely.

Brush with the cake with the syrup/glaze. I spooned the syrup/glaze over the cake to start with but a lot just dripped off despite how thick it was so brushing it on seemed to work better. Keep brushing it on as the syrup/glaze soaks in. You may not use all of the syrup/glaze.

Decorate with a little sweetened flake coconut and bits of the canned pineapple, if desired. 

Enjoy! 

This month my Bundt Bakers are all sharing boozy Bundt recipes. Check out the links below. Many thanks to our host, Sneha of Sneha's Recipe. 

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Piña Colada Bundt Cake! 

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Passionfruit Pound Cake #BundtBakers

Tart and sweet with a tender crumb, this passionfruit pound cake is topped with an equally flavorful passionfruit glaze.

As I said when I shared my lemon drizzle version, pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it.

You can gussy it up by serving pound cake with fruit or a scoop of ice cream on the side but I think a simple glaze is perfection, especially if it complements the flavor of the cake, like this one does. 

If you are fortunate enough to find fresh passionfruit in your local market at a reasonable price, scoop the pulp out and freeze it in an ice cube tray for storage in a freeze bag or airtight container. You’ll thank me later when it’s out of season and expensive!

Passionfruit Pound Cake

I use my Nordic Ware 6-cup anniversary Bundt pan (<affiliate link) for this twist on a classic pound cake but feel free to use your favorite. 

Ingredients

For the cake batter:

1 1/2 cups or 190g all-purpose flour, plus more for dusting the pan

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup or 125g plain yogurt

1/4 cup or 60ml fresh passionfruit pulp

1 1/4 cups or 250g granulated sugar

1/2 cup or 113g unsalted butter, softened, plus more for buttering the pan

3 large eggs

For the passionfruit glaze:

3/4 cup or 95g powdered sugar

1 tablespoon fresh passionfruit pulp

1 teaspoon milk, plus a drop or two more, if the glaze is too thick

Method

Preheat your oven to 325°F or 163°C. Lightly butter and flour a 6-cup Bundt pan. 

Scoop the seeds out of your passionfruit with a spoon. 

Strain out the seeds from your passionfruit pulp and then put a spoon or two back in. I like the look of them, but too many make their crunch unwelcome. 

Whisk together your yogurt and passionfruit pulp in a measuring bowl and set aside.

In a medium sized bowl, whisk together your flour, salt, baking soda and baking powder. This incorporates air in the mix and saves you from needing to sift the dry ingredients.

With electric beaters or in your stand mixer, beat the sugar and butter until they become pale yellow and fluffy.

Scrape down the bowl with a rubber spatula, then add in the eggs, one at time, beating briefly, until each is incorporated.

Add half of the flour mixture along with half of the yogurt mixture. Beat at low speed until just incorporated.

Scrape down the bowl with a rubber spatula then repeat the process with the other half of each mixture, beating again on low until just mixed. Pour or spoon the batter into your prepared Bundt pan and smooth out the top.

Bake in the preheated oven for about 35-40 minutes, checking it about three-quarters of the way through. If the top is browning too quickly, cover it with foil for the remaining baking time.

Remove from the oven when a wooden toothpick comes out clean and the sides are pulling away from the pan slightly.

Leave to cool for about 10 minutes then invert the Bundt pan on a wire rack. 

Cool completely before drizzling with glaze.

To make the passionfruit glaze, mix the powdered sugar and the passionfruit pulp until all the sugar has dissolved. Spoon on to the cooled cake. 

Enjoy!

This month my Bundt Baker friends are celebrating fathers everywhere with beautiful Bundts! Many thanks to our host Wendy of A Day in the Life on the Farm. 

• Culinary Adventures with Camilla: Carrot Cake Mini Bundt
• Sneha's Recipe: Date and Walnut Bundt Cake
• Magical Ingredients: Eggless Basundhi Bundt Cake 
• Making Miracles: Fresh Apple Bundt Cake 
• Palatable Pastime: Lemon Raspberry Marbled Bundt Cake 
• A Day in the Life on the Farm: Oreo Bundt 
• Food Lust People Love: Passionfruit Pound Cake Bundt 
• Patyco Candybar: Sangria Bundt Cake 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Passionfruit Pound Cake!

.

Snickers Bundt Cake #BundtBakers

This Snickers Bundt Cake is rich and super chocolate-y with a tender crumb. The Snickers pieces sink to the bottom of the pan while baking which means the top of the cake is full of them! Pour yourself a cold glass of milk and enjoy a large slice!

This month our Bundt Bakers host is Patricia from PatyCo Candy Bar and since May is the month we celebrate mothers, she encouraged us to use Mom’s favorite candy bar as inspiration or an ingredient to bake our Bundts. What a lovely idea!

I sent my mom a quick text, “What’s your favorite candy bar?” fully expecting her to say Heavenly Hash, a marshmallow confection with almonds, covered in chocolate. Honestly it’s the only candy bar I can ever recall her eating. Since the Elmer's brand (her favorite) are only available during the Easter season (and in Louisiana - where they are made) Mom usually has a supply in the deep freezer for when a craving comes on the rest of the year. 

You are probably ahead of me here since I’ve named this post Snickers Bundt Cake. That was indeed her surprising response. 

Snickers Bundt Cake

If you search “Snickers Cake” there are all sorts of recipes online but I kept this simple, making a devil’s food cake batter and just adding Snickers to that. It got several thumbs-up from family and friends. 

Ingredients

2 cups or 250g flour

2 cups or 400g sugar

3/4 cup or 90g natural unsweetened cocoa powder 

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 cup or 240ml canola or other light oil

1 cup or 240ml milk

1 cup or 240ml coffee - cooled but not cold

2 eggs

1 1/2 teaspoon vanilla

12 mini Snickers bars (3 1/2 oz or 100g by weight if you are cutting up larger bars) plus extra to decorate if desired

Method

Preheat oven to 375˚F or 190°C. Thoroughly grease a 10” Bundt pan and coat it with cocoa.

Whisk the dry ingredients together in a large bowl. Cut the mini Snickers into six pieces each.

 

Add them to the dry ingredients and stir to coat so that they don’t stick together.

In a separate large bowl add the oil, milk, coffee, eggs and vanilla. Whisk to create a rich batter. Add the dry ingredients to the wet. Fold until well combined.

Pour the cake batter into your prepared pan.

Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. 

Leave the cake to cool for about 10 minutes in the pan and then run your skewer around the outside and middle of the cake to loosen it. Turn it over onto a wire rack to continue cooling. 

If you are using Snickers to decorate the edge of the cake, cut the mini Snickers in three slices, like a loaf of bread and put them around the outside. Ideally do this when the cake is still a bit warm. The Snicker pieces will start to melt slightly. As they do, press them into the cake so they’ll stick. 

Leave to cool completely before cutting in slices to serve. 

Enjoy! 

Check out all the wonderful candy bar Bundt cakes! Many thanks to our host, Patricia 

• Almond Joy Inspired Bundt Cake from Magical Ingredients
• Coconut Slice Bundt from Sweet Sensations
• Hershey's Chocolate Almond Bar Bundt from A Day in the Life on the Farm
• Hershey's Cookies'n'Creme Bundt Cake from Patyco Candybar
• Nuggle Mini Bundt Cakes from Passion Kneaded
• Snickers Bundt Cake from Food Lust People Love
  
  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Snickers Bundt Cake! 

 .