Spice cakes are some of the most underrated cakes out there. Chocolate gets most of the attention, but perhaps it is because of the comparative rarity of spice cakes that they are that much more appealing. We’re used to cakes with spicy ingredients having a buttercream or cream cheese frosting, but we found a spice cake recipe that instead has a delicious crumble -on both top and bottom- that makes this a sensational dessert or snack.
Unlike many spice cakes, this recipe for doesn’t use molasses or allspice. Instead the spice comes from ginger, cinnamon, cloves, and nutmeg. This gives the cake a slightly lighter color than a traditional spice cake, but also gives a different flavor that is a welcome addition to the roster of favorite cake recipes.
4 cups all-purpose flour
2 cups sugar
1 cup cold butter
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup plus 2 tablespoons buttermilk
1-1/4 teaspoons baking soda
2 large eggs, room temperature
Confectioners’ sugar, optional
In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients.
Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13×9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners’ sugar before serving.
1 piece: 330 calories, 13g fat (8g saturated fat), 54mg cholesterol, 232mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 5g protein.