Gateau de Sirop
This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking--it's rustic, humble and made with ingredients that are always on hand. Serve this easy cake recipe for breakfast with cafe au lait or as a simple dessert accompanied by whipped cream or ice cream. Cane syrup comes from cane juice that has been cooked until it's golden and toasty-flavored. You can use molasses or honey in its place.
Make Ahead Tip: Wrap cooled cake airtight and keep at room temperature for up to 2 days
3 1/2 starch, 2 1/2 fat