Molasses Crumb Cake

Cakes Baroness Tapuzina

I don’t always make a dessert for Shabbat, but sometimes Mr. BT requests something a little sweet. I haven’t made anything with molasses in years, in fact, I think it was when I was a child and I helped my mother make and decorate gingerbread men for a holiday party at my school. The supermarket near my home had regular and robust molasses for sale. I was a bit surprised since most of the people who shop there are Yemenite, but maybe they make something with molasses that I don’t know about.

Mr. BT was not too excited about anything with molasses, so I had to find something that would appeal to his love of anything ginger. I found an interesting recipe for Molasses Crumb Cake from the King Arthur Flour website. Usually their recipes are a bit too American for my taste, but every once in a while they surprise me with an interesting recipe. The cake is a one bowl cake that is perfect to make on short Fridays during the winter. It is moist and has a burst of spiciness that made Mr BT say “Yum!” A half recipe turned out fine.

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Molasses Crumb Cake
Slightly adapted from King Arthur Flour
Ingredients
  • 3 cups whole wheat flour
  • 1 cup sugar
  • 1 teaspoon ground ginger
  • 220 g 2 sticks unsalted butter or margarine, cold and cut into 2-1/2 cm (1-inch) pieces
  • 1 cup robust molasses
  • 2 large eggs
  • 1 cup hot water
  • 1 teaspoon sodium bicarbonate baking soda
Instructions
  1. Preheat the oven to 180C (350F). Grease and flour 22cm x 33 cm (9x13-inch) pan.
  2. Mix the flour, sugar, and ginger in a large bowl. Cut in the butter until the mixture is crumbly, like coarse cornmeal. Set aside 1 cup of the mixture. Add the molasses, eggs, water, and baking soda to the remaining crumb mixture and hand-whisk until smooth. Pour the batter into the prepared pan and sprinkle the reserved crumb mixture evenly over the top of the batter.
  3. Bake for 35-45 minutes, or until a cake tester comes out clean. Cool to lukewarm before serving.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

5 thoughts on “Molasses Crumb Cake”

  4. I am not sure I can find molass here in France but your cake looks delicious to me thanks for the sharing !
    I am based in Paris France and if you like inventive french food come and see my blog you are very welcome !cheers Pierre

    1. Bonjour Pierre,

      Vous devriez pouvoir le trouver dans un Bio shoppe. Il est appelé Melasse en français.

      J’aime de la nourriture et du vin français, surtout ceux-là de Provence. Votre blog regarde l’intérêt même.

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