Our morning cup of piping hot coffee is vital here in these fiery pits. A morning simply cannot start until we have had at least one cup of our caffeinated beauty. And this cake pairs perfectly with the taste and body of a good cup of coffee. The flavor isn’t too strong to war with the coffee, yet it has enough of a bite to survive on its own as well for the freaks who don’t drink
this nectar of the devil. You impatient humans may be tempted to eat this cake fresh and steaming right out of the fires, while it tastes good this way the cake is sumptuous as breakfast the next morning. This cake feeds about 10 or just two minutes by the coffee pot. Griffins make fast work of anything with coffee.
- 1 1/4 cup flour
- 1 cup packed dark brown sugar
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tsp ginger
- 3/4 cup melted butter
- 2 3/4 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp baking soda
- 1/2 tsp ground allspice
- 1 3/4 cup sugar
- 1 cup (2 sticks) butter
- 4 large eggs
- 1 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tbsp vanilla
- For the topping, mix together dry ingredients (flour, sugar, salt, cinnamon and ginger) in a bowl. Stir in butter until moist clumps appear. Set aside
- Preheat oven to 325F. Grease a 13×9 pan. (No smaller as cake will fill entire pan)
- In a separate bowl, mix together flour, baking powder, salt, cinnamon, ginger, baking soda and allspice.
- In another separate bowl beat together sugar and butter until light and fluffy (2-3 min).
- Add eggs one at a time. Add sour cream, milk and vanilla. Add flour mix.
- Pour half of cake batter into the pan. Spoon 1 cup topping evenly overtop batter. Pour remaining batter into pan and smooth. Top with remaining topping.
- Bake 1 hour, or until toothpick inserted in center of cake comes out clean.
- Cool in pan.
- Eat and enjoy!
As we briefly warn you in the directions, this cake will near double in size so don’t worry, that extra room in the pan will disappear. This cake is nice and delicious and moister than most people think it will be. The topping gives the cake a nice crunch or added texture. The cake is lightly sweet with a nice tang, which as we have said, pairs extremely well with coffee. We like to make it the night before so that it’s ready when we wake up for breakfast. Of course that means we have to have a few dragons stand guard over the cake to make sure it isstill there in the morning. That’s the price you pay for making such an in demand cake.