There’s a big dividing line in this family when it comes to desserts. My husband loves all things fruit, if it doesn’t have fruit, it’s not worth eating.
*huge eye roll*
I, on the other hand, love all things sugary, especially if it’s cake related. Insert any flavor, color, fruit and put the word cake on the end and I would love it.
This particular recipe hits especially close to home. It reminds me of Oklahoma sunsets, my grandmother’s house, of late nights eating about 70% (sometimes 100%) of the batter with my cousins, of young childhood crushes, and catching firefly’s in the field across the street from her house. It’s moist and creamy and everything that is right in the world.
(The American Test Kitchen)
1 TBS ground cinnamon
3/4 tsp ground cardamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
16 TBS unsalted butter, softened
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs+3 large egg yolks, room temperature
1 tsp vanilla extract
1 3/4 cups sugar
2 TBS molasses
1 TBS grated fresh ginger
1 cup buttermilk, room temperature
12 ounces cream cheese, softened
6 TBS unsalted butter, softened
4 tsp sour cream
1 tsp vanilla extract
1/4 tsp salt
1 3/4 cups confection sugar
3/4 cup walnuts, toasted and chopped coarse (optional)
1. For the cake: Heat oven to 350. Grease and flour your 9×13 inch pan. Combine cinnamon, cardamom, allspice, cloves, and nutmeg in a small bowl. Set aside 1/2 tsp of spice mixture for frosting.
2. Melt 4 tbs of butter in a pan on medium heat, 1-2 minutes. Cook and swirl pan constantly until butter is light brown and has a nutty smell, 2-4 minutes. Add spice mixture and cook, stirring consistently, for 15 seconds. Remove from heat and let cool completely, about 30 minutes.
3. Whisk flour, baking powder, baking soda, and salt together in a medium bow. Gently whisk eggs, yolks, and vanilla together in a small bowl. Using a standing mixer, fitted with a paddle, beat remaining 12 TBS of butter with sugar and molasses on medium high speed until pail and fluffy, about 3 minutes. Reduce speed to medium; add fresh ginger, cooled butter mixture, and half of the egg mixture. Mix until incorporated, about 15 seconds. Repeat with remaining egg mixture (scraping down bowl as needed). Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Continue mixing at medium speed until batter is thoroughly combines, about 15 seconds. Give batter a final stir by hand to make sure everything on the bottom is mixed in.
4. Pour batter in prepared pan and smooth top with a rubber spatula. Run tip of metal spatula through the batter in a zigzag motion to edges of pan, then gently tap pan on counter to release air bubbles. Bake until toothpick comes out clean, 32-37 minutes. Let cool completely on wire rack, about 2 hours.
5. For the frosting: Using a standard mixer, fitted with a whisk, mix cream cheese, butter, sour cream, vanilla, and salt on medium high speed until well combined, about 30 seconds, scraping down bowl as needed. Add sugar and mix until very fluffy, about 1 minute.
6. Stir in reserved spice mixture into frosting. Spread frosting evenly over top of cake. Sprinkle with walnuts, if using and serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.)
7. Eat entire cake. 😉