This is spice cake on a whole new level.
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.
Makes 16 small squares
15m prep time
35m cook time
4 cups all-purpose flour
2 cups sugar
1 1/4 cup cold butter (2 1/2 sticks), cubed
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 eggs, room temperature
1/4 to 1/2 cup confectioners’ sugar for garnish (optional)
Preheat oven to 350° and grease a 12-inch cast iron skillet or a 9×13 baking pan.
Create a crumb mixture by mixing all of the flour and sugar together in a large mixing bowl, cutting in butter. Reserve 2 cups of this mixture.
In same bowl mix in the rest of batter ingredients.
Sprinkle half the reserved crumb mixture into the pan and then carefully pour the batter on top. Pour the rest of crumb mixture on top and bake for 35 minutes or until a knife inserted in the middle comes out clean.
Dust with powdered sugar to finish (optional). Cut into 2-inch squares.