INGREDIENTS:
CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
10 tablespoons butter (1 1/4 sticks), softened
1 cup granulated white sugar
2 cup sour cream
2 large Eggland’s Best eggs
2 teaspoons molasses
1 teaspoon vanilla extract
TOPPING:
3/4 cup all-purpose flour
2/3 cup brown sugar
1/2 teaspoon allspice
pinch of salt
5 tablespoons cold butter, cut into chunks
DIRECTIONS:
Preheat the oven to 350 degrees F. Rub some butter along the inside of a 9-inch springform pan.
Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Beat in the sour cream, eggs, molasses, and vanilla. Add the dry ingredients, and mix just until combined. Scrape the batter into the prepared pan.
Prepare the topping: In a medium bowl, combine the flour, brown sugar, allspice and salt. Add the butter and cut it into the dry ingredients using a pastry cutter, two knives or a fork until crumbly. Sprinkle the topping on top of the batter in the pan.
Bake until golden brown- about 50 minutes. Let cool at least 20 minutes, then cut into slices and serve.
