Gâteau de Sirop

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 1/4 cups all-purpose flour plus more
• 2 1/4 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup sugar
• 1/4 cup sour cream
• 1/2 cup Steen's cane syrup, dark corn syrup, or golden syrup
• 2 large eggs
• 1 tablespoon grated peeled ginger
• 1/2 cup warm buttermilk
• 1 tablespoon powdered sugar
• An 11"-diameter tart pan with a removable bottom

Directions

1. Preheat oven to 350°F. Butter and flour pan; set on a rimmed baking sheet. Whisk 2 1/4 cups flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat 1/2 cup butter and sugar until fluffy, about 3 minutes. Add sour cream; beat to blend. Add cane syrup and 1/2 cup hot water; beat until smooth. Beat in eggs one at a time; blend well between additions. Add ginger. Beat in dry ingredients in 3 additions on low speed. Add buttermilk; beat just to blend. Pour into pan; smooth top.
2. Bake until a tester inserted into center of cake comes out clean, about 30 minutes. Let cool completely. Dust with powdered sugar before serving.