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Cane Syrup Skillet Cake with Buttermilk Whipped Cream

Course Dessert
Author Amye Melton

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.