Description
A cozy autumn dessert with bold spices and a tender crumb. This 30-minute cake uses a butter-oil blend and tangy sour cream for balance, making it adaptable and comforting for any occasion.
Ingredients
2 2/3 cups (335g) all-purpose flour
1 ½ cups (300g) dark brown sugar
½ cup (100g) granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 ½ tsp cinnamon
1 tsp ginger
¾ tsp allspice
¾ tsp cloves
¼ tsp nutmeg
12 Tbsp (177g) unsalted butter, melted
½ cup (118ml) neutral oil (e.g., avocado)
3 large eggs
1 Tbsp vanilla extract
1 cup (240g) sour cream
¼ cup (60ml) whole milk
Instructions
Preheat oven to 350°F (177°C)
Combine flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg
Mix melted butter and oil
Add eggs and vanilla to wet ingredients
Blend wet and dry ingredients partially
Fold in sour cream and milk until just combined
Pour batter into prepared 9×13-inch baking dish
Bake for 30-35 minutes
Cool before slicing
Optional: top with cream cheese frosting
Notes
Gluten-free flour substitute viable for dry ingredients
Replace sour cream with plain yogurt if preferred
Use room temperature eggs for smoother batter
Add 2 cups of halal-friendly chocolate if desired
Store in an airtight container at room temperature for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg