Louis Michot makes this traditional Cajun cane syrup cake as a breakfast or dessert cake. A Michot family favorite, it is one of his favorite things to make for his boys. “There’s no flavor better than cane syrup, flour and butter,” he adds.
Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 cups cane syrup
- 2 eggs
- 2 cups all-purpose flour
- 2 pinches salt
- A pinch of baking soda
- ½ cup buttermilk
- 2 teaspoons vanilla extract
Preparation
Preheat oven to 350°F.
In a large bowl, combine the sugar, butter and syrup. Add the eggs and mix until combined. Slowly add flour, salt and baking soda. Mix well. Slowly add buttermilk and vanilla extract. Pour into a Bundt pan and bake for about 45–50 minutes, just until a toothpick inserted comes out clean. Let cool on a wire rack before removing from pan.
