Molasses Crumb Cake
An excellent dessert! My coworker gave me this recipe, and I've made it several times—it's absolutely delicious!
An excellent dessert! My coworker gave me this recipe, and I've made it several times—it's absolutely delicious!
- Carbohydrate 51.27232 g
- Cholesterol 48.59 mg
- Fat 18.6408 g
- Fiber 0.810000014305115 g
- Protein 3.31954 g
- Saturated Fat 11.658158 g
- Serving Size 1 1 Serving (108g)
- Sodium 199.234 mg
- Sugar 50.4623199856949 g
- Trans Fat 1.38120200000001 g
- Calories 381 calories
Step-by-step
- CRUMB Mix 4 cups of flour 2 cups of sugar 2 sticks of melted butter set aside aside 1 cup of mix
- add to the remaining mix 1 teaspoon baking soda 1/2 cup of green label molasses 1/2 cup of yellow label molasses 2 cups of hot coffee
- mix and put into greased and floured 9x13x2 pan sprinkle remaining 1 cup of mix on top
- Bake at 350F for 45 minutes
Using dark corn syrup in place of the green and yellow label molasses yields a milder sweetness and a lighter amber color in the finished crumb cake. Molasses brings distinct bitter-sweet notes and significant moisture to the batter, meaning the chemistry relies heavily on accurate measurements. Here are key techniques for success:
- Reserve exactly one cup of the initial flour, sugar, and melted butter mixture before adding the liquids to ensure sufficient crumb topping.
- Cool the two cups of coffee completely to room temperature before mixing to prevent premature activation of the baking soda.
- Bake the batter in a greased and floured 9x13x2 inch pan at 350 degrees Fahrenheit for 45 minutes.
- Test for doneness visually by pressing the center lightly; the cake should spring back slowly and pull slightly away from the edges of the pan without needing a thermometer.
- Store the baked cake tightly wrapped at room temperature for up to three days, or freeze individual portions for up to two months, reheating slices in a 300 degree oven for ten minutes to restore the crisp texture of the topping.
Proper cooling before slicing prevents the tender crumb from compressing. Wrapping the baked goods tightly in plastic film preserves the moisture level over storage days.
