I am a big music fan! I love different genres, mostly rock, blues, and contemporary Christian. As of late, I am listening to The Wheels On The Bus, Baby Shark, and E-I-E-I-O on repeat! (I’m having fun with that, though!)
I also enjoy learning about the artists. I often watch some of my favorite bands’ old concerts on television, and if there is a documentary, I am sure to have it recorded.
I grew up listening to country music. There was even a music park in my hometown. As a child, my aunt and uncle were partners in the operation, so I saw several legends in concerts. Of course, I was too young to appreciate most of them! I vaguely remember a few, like Loretta Lynn, Conway Twitty, and George Jones. I even remember Jerry Lee Lewis not showing up one night. But one of the most memorable concerts I ever went to at the Lanierland Country Music Park was Jimmy Buffett!
I was a teenager by then, but that is a concert I will never forget! I felt cool in that little country music park for the first time! Some of the genre lines are blurred these days. What was once rock is now country, and so on. I’m unsure where Jimmy’s music fits on the spectrum these days. But he was not considered a country singer back then! I knew a few of his songs that night but discovered most of his music later. I had never been allowed to go to pop or rock concerts, so my love for music genres other than country began that night! I watched in awe as parrot heads danced and sang with their hands in the air. For the first time, I realized how music made people feel.
I have played my JB playlist more over the past few weeks. His recent passing saddened me, and I have reflected on what that concert meant.
Today’s recipe has nothing to do with Jimmy Buffett. I wanted to share my story to honor Jimmy Buffett in my way. Today’s recipe is for a Cane Syrup Skillet Cake with Buttermilk Whipped Cream. If the cake doesn’t grab your attention, the buttermilk whipped cream should!
I grew up eating cane syrup. I do not have it often as an adult, but when I do, it tastes just as good as it ever did! My grandmother’s syrup-sweet bread was legendary in our family. By the time I came along, she no longer made it, but family members who had it still talk about it, and the recipe is included in the new family cookbook that we are working on. The buttermilk whipped cream that tops this cake piqued my curiosity.
Cane syrup screams autumn, just like apples and pumpkins. I have seen it made a couple of times. Once at Cades Cove, just outside of Gatlinburg, and at a festival at a nearby state park.
This recipe comes together fast and makes an easy weeknight treat! We keep cane syrup on hand, so all of these items were pantry items for me. I’m not fond of straight buttermilk but I love its tanginess in different foods. The cake was delicious and moist, and the whipped cream tasted sweet and tangy.
This cake makes a delicious dessert and would be a great recipe to remember for the holidays. This cake would also make a great for breakfast or brunch.
Cane Syrup Skillet Cake with Buttermilk Whipped Cream
Ingredients
CAKE
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups cane syrup divided
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup boiling water
- 1 1/2 teaspoon baking soda
BUTTERMILK WHIPPED CREAM
- 3/4 cup cold heavy whipping cream
- 1/4 cup cold whole buttermilk
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1/4 cup sugar
Instructions
CAKE
- 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 1 1/2 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 slice of cake with Buttermilk Whipped Cream and drizzle with cane syrup. Serve.
BUTTERMILK WHIPPED CREAM
- In the bowl of stand mixer fitted with 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.
