Sorghum Spice Cake
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
37
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Unsalted Butter (plus 2 tablespoons 2 1/4 sticks, room temperature, divided, plus more for pan)1.25 cups
Sugar (divided)1 tsp
Baking Soda1 tsp
Ground Cinnamon3 tsp
Kosher Salt1 tsp
Ground Allspice1 tsp
Ground Ginger1 tsp
Ground Nutmeg2 large
Egg1 cup
ButtermilkDirections:
1
Preheat oven to 325°F
2
Butter and flour springform pan
3
Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl
4
Using your fingertips, rub together until mixture is crumbly; set topping aside
5
Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl
6
Using an electric mixer at low speed, beat 1 cup butter, 1 cup sugar, and sorghum in another large bowl, occasionally scraping down sides, until smooth, 2-3 minutes
7
Add eggs; beat until light and fluffy, 3-4 minutes
8
Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients
9
Pour batter into prepared pan
10
Bake cake until top looks just set, about 40 minutes
11
Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25-30 minutes longer
12
Transfer to a wire rack and let cake cool in pan
13
Remove pan sides
14
Cut into wedges; serve with ice cream
15
Preheat oven to 325°F
16
Butter and flour springform pan
17
Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl
18
Using your fingertips, rub together until mixture is crumbly; set topping aside
19
Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl
20
Using an electric mixer at low speed, beat 1 cup butter, 1 cup sugar, and sorghum in another large bowl, occasionally scraping down sides, until smooth, 2-3 minutes
21
Add eggs; beat until light and fluffy, 3-4 minutes
22
Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients
23
Pour batter into prepared pan
24
Bake cake until top looks just set, about 40 minutes
25
Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25-30 minutes longer
26
Transfer to a wire rack and let cake cool in pan
27
Remove pan sides
28
Cut into wedges; serve with ice cream