Preheat oven to 350°. Spray a 9-inch-round, 2-inch-deep cake pan with baking spray with flour.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together sugar, melted butter, eggs, and cane syrup. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan, smoothing top with an offset spatula.
Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool slightly on a wire rack. Spread Yogurt Glaze onto warm cake. Top with Caramel Sauce.