Louisianasyrupcake Recipes

LOUISIANA SYRUP CAKE

Steps:

• Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
• In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
• In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
• Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
• Add the baking soda to the hot water, and then stir about half the water into the batter.
• Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
• Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
• Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
• Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
• To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
• If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

LOUISIANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F.
• Thoroughly grease and dust your bundt pan.
• Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.
• One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.
• Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.
• Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)
• Leave your cake to cool for 10 minutes before turning out.

THE BEST LOUISIANA CRUNCH CAKE EVER

Steps:

• 1. Preheat oven to 350 Degrees Fahrenheit.
• 2. Sift together cake flour, salt, baking powder and soda. Set aside.
• 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
• 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
• 5. Mix in sour cream and vanilla extract.
• 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
• 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
• 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
• 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
• 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

THE BEST LOUISIANA CRUNCH CAKE EVER RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Sift together cake flour, salt, baking powder and soda. Set aside. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. Mix in sour cream and vanilla extract. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! Grease a bundt cake pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). While the cake is baking, with a whisk, blend all of the glaze ingredients until smooth and ready to pour over the hot cake. Drizzle glaze over the crunchy top portion of cake.

GâTEAU DE SIROP (SYRUP CAKE)

Steps:

• Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with butter, and dust with flour.
• Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
• Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 45 minutes. Let cool completely in pan, about 1 hour. Remove from pan; dust with powdered sugar. If desired, top with sweetened whipped cream and drizzle with additional cane syrup.