This syrupy sweet Cane Syrup Skillet Cake will be a welcome addition to end any meal.
Cane Syrup Skillet Cake
Makes 1 (10-Inch) Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1¾ cups cane syrup, divided
- ½ cup vegetable oil
- 1 large egg
- 1 cup boiling water
- 1½ teaspoons baking soda
- Buttermilk Whipped Cream (recipe follows)
Instructions
- Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together flour, cinnamon, ginger, salt, cloves, and nutmeg.
- In another large bowl, whisk together 1½ cups cane syrup, oil, and egg until well combined.
- In a small bowl, whisk together 1 cup boiling water and baking soda.
- Gradually add flour mixture to cane syrup mixture alternately with baking soda mixture, beginning and ending with flour mixture, stirring until just combined after each addition. Pour batter into prepared skillet.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool for 10 minutes.
- Using a wooden pick, poke holes all over warm cake. Slowly pour 2 tablespoons cane syrup over cake. Let cool completely. Top cooled cake with Buttermilk Whipped Cream and remaining 2 tablespoons cane syrup.
Buttermilk Whipped Cream
Makes about 2 cups
Ingredients
- ¾ cup cold heavy whipping cream
- ¼ cup cold whole buttermilk
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- ¼ cup sugar
Instructions
- In the bowl of stand mixer fitted with the whisk attachment, beat cold cream, cold buttermilk, vanilla, and salt at medium-high speed until frothy. Reduce mixer speed to medium, and add sugar, 1 tablespoon at a time, beating until soft peaks form. Use immediately.
