This easy cake swaps out molasses for lighter-flavored sorghum syrup, a Southern staple.
Ingredients
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
Special equipment:: A 9"-diameter springform pan with 2 3/4"-high sides
Directions
Preheat oven to 325°F. Butter and flour springform pan. Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl. Using your fingertips, rub together until mixture is crumbly; set topping aside. 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.
Bake cake until top looks just set, about 40 minutes.
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.
