1 Cup plus 2 Tbsp unsalted butter, room temperature, divided (plus more for pan)
2 Cups plus 1/4 Cup flour
1-1/4 Cups sugar, divided
1 tsp baking soda
1 tsp Ground Cinnamon
3/4 tsp Kosher Salt
1/2 tsp Ground Allspice
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/2 Cup sorghum syrup
2 large eggs
1 Cup buttermilk
*This cake tastes best with a yummy ice cream (we really like rum raisin with this).
Preheat your oven to 325 degrees. Butter and flour a springform pan.
Combine 1/4 Cup flour, 1/4 cup sugar, and 2 Tbsp butter in a small bowl. Using your fingertips, rub ingredients together int he bowl, until your mixture is crumbly. Set topping aside.
Sift these dry ingredients together: the remaining 2 cups flour, baking soda, and the cinnamon, salt, allspice, ginger, and nutmeg, into a large bowl. Using an electric mixer at low speed, beat 1 Cup butter, 1 Cup sugar, and sorghum in another large bowl, occasionally scraping the down sides, until mixture is smooth (about 2-3 min).
Add eggs to the butter-sugar-sorghum mixture; beat batter until light and fluffy (about 3-4 min). Add in the sifted flour mixture in 3 batches, alternating the dry mixture with buttermilk in between, so that you are beginning and ending with the dry ingredients. Pour batter into prepared pan.
Bake cake until top looks as though it is just set, about 40 min.
Immediately sprinkle your hand-blended sugar-butter topping over the cake; return to oven and continue to bake until a toothpick comes out clean when inserted into the center of the pan (about 25-30 min longer).
Remove cake from oven, and transfer springform pan to a wire rack. Allow cake to cool completely in the pan (at least 1 hour). Gently remove the springform pan’s sides. Carefully invert cake onto a serving plate or platter, and gingerly remove what was previously the bottom of the cake pan.
Cut cooled spice cake into wedges. For extra decadence, serve with ice cream.