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from Claire's cookbook

Sorghum Spice Cake - Bon Appétit



  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, divided, plus more for pan
  • 2 cups plus 1/4 cup all-purpose flour, divided, plus more for pan
  • 1 1/4 cups sugar, divided
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sorghum syrup
  • 2 large eggs
  • 1 cup buttermilk
  • Rum raisin ice cream
  • Preparation:
    1. Preheat oven to 325°. Butter and flour springform pan.
    2. Topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 Tbsp. butter in a small bowl. Using your fingertips, rub together until mixture is crumbly; set topping aside.
    3. Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl. 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. Add eggs; beat until light and fluffy, 3–4 minutes. Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan.
    4. Bake cake until top looks just set, about 40 minutes.
    5. Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25–30 minutes longer. Transfer to a wire rack and let cake cool in pan. Remove pan sides.
    6. Cut into wedges; serve with ice cream.

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