Ingredients
1⅔cupswhite whole wheat flour,or regular whole wheat flour
1½tspbaking powder
1tspFrontier Co-op ground Vietnamese cinnamon
1tspFrontier Co-op ground ginger
½tspfine sea salt
¼tspFrontier Co-op ground cloves
¼tspFrontier Co-op ground nutmeg
¼tspbaking soda
1egg,large
⅓cuphoney
⅓cupmolasses
½cupmilk
6tbspunsalted butter,melted
8ozcream cheese,softened to room temperature
2tbspunsalted butter,softened to room temperature
1¼cupspowdered sugar
1tspvanilla extract
Preparation
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square pan.
In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg, and baking soda.
In a medium bowl, whisk the egg until lightly beaten. Add the honey and molasses and whisk until combined, then whisk in the milk and melted butter.
Pour the wet mixture into the dry mixture and mix just until combined. Pour the batter into your prepared pan and bake for about 21 to 25 minutes, until the cake is golden brown and a toothpick inserted into the middle comes out clean.
Place the cake on a cooling rack and let it cool completely. Wait to make the frosting until the cake has completely cooled.
In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer, beat the cream cheese and butter together until fluffy.
Add the powdered sugar and vanilla and stir with a spoon until it is incorporated, then whip the frosting until it’s nice and fluffy.
Spread frosting evenly over the top of the cake. If desired, sift additional cinnamon on top. Then, slice it and serve. This cake is best stored in the refrigerator for up to 4 days.
