|David turned the cake out of the pan while I was at the airport picking up my friends. |
He apparently didn't get the memo that the streusel goes on top.
On another note, wishing everyone a wonderful Thanksgiving!
Adapted from Vintage Cakes by Julie Richardson
1/2 cup brown sugar, packed
3/4 cup flour
1/4 cup unsalted butter, cubed
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup warm coffee (I used a Starbucks Via packet dissolved in 8 oz. warm water)
Spritz a 9-inch cake pan with nonstick baking spray, and preheat the oven to 350 degrees.
First, make the streusel by whisking together the flour and brown sugar in a small bowl. Add the butter cubes and pinch the mixture together with your fingers until it forms crumbs. Put the bowl in the refrigerator until you're ready to assemble the cake.
In a large bowl, stir together the sugar, butter, molasses and vanilla until well combined. Stir in each egg separately.
In a medium bowl, whisk together the flour, spices, baking soda and salt until well combined. Add the flour mixture to the molasses mixture in three additions, alternating with the coffee, folding the mixture together with a spatula. The batter will be somewhat thin--don't worry about that.
Pour the batter into the cake pan, then smooth the top. Sprinkle the crumb topping liberally over it and bake for 45 minutes, or until a skewer through the middle comes out clean.
Allow to cool partially on a wire rack, but this cake is absolutely delicious warm! Keeps for at least four days in a cake keeper.
Makes eight generous slices.