The good news is that I re-joined the Cake Slice Bakers. The bad news is that everything seemed to conspire against me to get my baking done. In all honesty 2012 hasn't been my favorite year, so I am really looking forward to 2013.
For those who may be unfamiliar, The Cake Slice consists of a dedicated group of bakers from all over the world. Every year we bake from a different cake book. In 2012 - 2013 we are baking from Vintage Cakes by Julie Richardson. Each month a selection of cakes are presented and we vote on which cake to bake next from our current book. We then have a month to bake it in secret before we all blog about it on the same day each month – the 20th – never before. We never reveal to anyone outside of the group which cake it is until this date. There are a few rules that we follow but the most important one is to have fun and enjoy eating cake! We have a blogroll which is open to anyone to view and it lists all the members. We link to this at the end of our cake reveal posts each month and it can be also be found at The Cake Slice Blogroll.
I was a little apprehensive about making this cake as molasses is not one of my favorite ingredients. There is just something about the taste that makes me shudder. Still, I was curious to see how it would turn out and committed to being faithful to the recipe for my first cake back in the group.
The general consensus in my family was that this recipe would not be repeated. Lets just say that there were a lot more than just the crumbs left on the plate.
Click here to check out the blogs of my fellow Cake Slice Baker's and see their cakes.
(Printer Friendly Recipe)
- ⅓ cup firmly-packed brown sugar
- ¾ cup all-purpose flour
- ¼ cup unsalted butter, at room temperature, cut into small cubes
- 1 cup sugar
- ¾ cup unsalted butter, melted
- ¾ cup unsulfured blackstrap molasses
- 2 teaspoon pure vanilla extract
- 2 eggs
- 2½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup warm coffee
- Preheat oven to 350℉ and grease a 9x2-inch round cake pan with butter.
- To make crumb topping: combine the brown sugar and flour in a small bowl. Toss in the butter cubes and using your fingertips pinch it into dry mixture to form crumbs. Place the bowl in the freezer while you make the cake.
- To make the cake: in a large bowl with an electric hand mixer, beat the sugar, butter, molasses, and vanilla in a large bowl until smooth. Blend in each egg one at a time.
- In a separate bowl, sift together the flour, ginger, cinnamon, baking soda, and salt; then whisk to ensure they are well blended.
- Using a rubber spatula, stir the flour mixture into the batter in three additions, alternating with the coffee in two additions beginning and ending with the flour mixture.
- Pour the thin batter into the prepared cake pan and sprinkle with your crumb topping.
- Bake in the center of the oven until the top is firm, about 45 minutes.
- Cool on a wire rack for about 30 minutes before serving warm from the pan.
Recipe from Vintage Cakes