Sorghum Spice Cake

• 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, divided, plus more for pan
• 2 cups plus 1/4 cup all-purpose flour, divided, plus more for pan
• 1 1/4 cups sugar, divided
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup sorghum syrup
• 2 large eggs
• 1 cup buttermilk
• Rum raisin ice cream
• A 9"-diameter springform pan with 2 3/4"-high sides

1. Preheat oven to 325u0b0F. Butter and flour springform pan. Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl. Using your fingertips, rub together until mixture is crumbly; set topping aside. Sift remaining 2 cups flour, baking soda, and next 5 ingredients 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 down sides, until smooth, 2-3 minutes. Add eggs; beat until light and fluffy, 3-4 minutes. Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan.
2. Bake cake until top looks just set, about 40 minutes.
3. Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25-30 minutes longer. Transfer to a wire rack and let cake cool in pan. Remove pan sides.
4. Cut into wedges; serve with ice cream.

unsalted butter, flour, sugar, baking soda, ground cinnamon, kosher salt, ground allspice, ground ginger, ground nutmeg, sorghum syrup, eggs, buttermilk, raisin ice cream

Taken from www.epicurious.com/recipes/food/views/sorghum-spice-cake-388702 (may not work)