Sweet Sorghum Apple Cake with Coffee Glaze

How do you feel about cake?
That’s such a ridiculous question.
How do you feel about cake baking? Let me answer that. It’s my Achilles' Heel. Not the actually cake, that I can do... But the whole layer cake process often has me cryin for my mama. So I try to front like sheet cakes are better when asked why I hardly ever make layer cakes.
Before you give me the side eye, let me explain. My layer cakes always turn out looking more like the Leaning Tower of Pisa than some great bakery style masterpiece. I’ve tried, Lord knows I have.. sometimes with somewhat success.
Somewhat success would be a layer cake without a gangsta lean. However, said cake may have 16,000 coats of frosting because every time I smooth on a layer there are 50 million crumb pieces all swirled in that layer of frosting. So I repeat with the same result and repeat again until I have a massive wad of cake speckled frosting that just happens to have a little cake in the middle.
I know I know.. refrigerate the dayum thing after the “crumb coat” and then add frosting. I’ve been told that already..
Seriously…real talk.. true story.. how does one bake a cake and not inhale it immediately? You want me to frost it, then put it in the fridge and wait?
I don’t know how to do that .. so I’ll stick to my one pan cakes and my massive wad ( I just wanted to say that again) of frosting topped layer cakes..
Which brings us to this beauty of a cake I’ve got for your face today.
Sorghum syrup has a slight molasses-like flavor with a hint of a buttery taste that lingers behind.
Trust a sista when I tell you this sweet syrup is serious business when poured over a hot biscuit or mixed in a pot of shimmering collards.
It gave this cake a gingerbread like essence and became my bakery style masterpiece when topped with a little coffee and confectioner's sugar action drizzled on top.
Perhaps, one day I’ll develop enough patience and restraint to get down on some layer caking.. In the meantime let’s eat yo. 
Sweet Sorghum Apple Cake W/ Coffee Glaze
Prep Time- 25mins Cook Time- 30-35 mins Yields- 9 servings
1 cup granulated sugar
1 cup shortening
1 cup sorghum syrup ( you can find this are Whole Foods or online)
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1 cup buttermilk
1 cup apples , peeled, chopped ( I used golden delicious because that’s what I had on hand)
Coffee Glaze:
1 cup powder sugar
1/2 cup strong brewed coffee

Preheat oven 325.
Using a stand mixer, beat sugar and shortening at medium speed until fluffy. Add sorghum beating until just blended. Mix in eggs one at a time beating until combined after each addition.
In a separate bowl, combine flour, baking soda, baking powder, ginger, and cinnamon;
Gradually add flour mixture to sugar mixture alternating with the buttermilk.. (beginning and ending with flour mixture)
 Beat on low speed just until blended after each addition. Stir in apples. Spoon batter into a greased and floured 9in square baking dish.
Bake at 325 for 30 to 35 minutes or until wooden tooth pick inserted in the middle comes out clean.
Remove from oven and allow to cool ( on wire rack if you have one)
For the coffee glaze- Whisk together 1 cup of powder sugar and 1 ½ tablespoons of coffee in a small bowl until combined and spreadable. Mixture will thicken as it sets .
Drizzle glaze over cake and serve. 

adapted from Southern Living