OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CRUMB CAKE
A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.
Categories Breakfast & Brunch
Time 1h10m
Yield One 9x13-inch cake (12 squares)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
- Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
- Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg
MOLASSES CRUMB CAKE
Molasses crumb cake recipe - an easy coffee cake-style treat with loads of flavour and wonderful texture. Great for gatherings
Provided by Crosby Molasses
Categories Cakes
Time 55m
Number Of Ingredients 6
Steps:
- Grease a 9"x13" pan or line it with parchment paper.
- In a large bowl combine flour and sugar.
- Cut in the butter using two knives, a pastry blender, or your fingers.
- Reserve one cup of crumbs for the topping.
- In a separate bowl, add the baking soda and molasses to the boiling water.
- Stir until fizzy.
- Pour the liquid mixture into the bowl with the butter, flour, and sugar. Stir to combine.
- Pour combined mixture into the prepared pan.
- Top with the reserved crumb mixture.
- Cook for 40-45 minutes at 350 F or until a tester comes out clean.
MOLASSES SPICE CRUMB CAKE
I remember my mother making this when I was growing up. I don't know where she got the recipe .. maybe from a family friend. I added some spices to it to adjust to my taste. It's sort of like a PA Dutch Shoofly Pie without the crust! Please note: the batter is VERY thin ... and there is no "typo" .... this cake has no eggs in...
Provided by Susan Bickta
Categories Cakes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 350 degrees F. Spray a 13X9-inch baking pan with baking spray. Set aside.
- 2. In a large bowl, combine the flour, sugar, cinnamon and cloves. Mix well. Cut in the margarine with a pastry blender until mixture resembles crumbs the size of a pea.
- 3. Measure out 1 1/4 cups of the crumbs and place in a bowl. Set aside.
- 4. In a large microwave safe bowl, bring 2 cups water to a boil. Remove from microwave and stir in the molasses. Add the baking soda and mix quickly. (This mixture will foam quite a bit at this stage.)
- 5. Quickly pour into crumbs and mix quickly qith a wire whisk. Mixture will be VERY thin.
- 6. Pour into prepared baking pan. Sprinkle reserved crumbs evenly over top.
- 7. Place in oven and bake for 45 minutes or until cake passes the toothpick test.
- 8. Please note: this recipe can be halved and baked in an 8X8X2 baking pan.
SHOO-FLY CAKE (MOLASSES CRUMB)
Very much the same as Pennsylvania Dutch shoo-fly pie, just without the crust and wet bottom. Very moist! This can also be made into cupcakes, bake for about 30 minutes. Yummy for breakfast!
Provided by Jane Asher
Categories Cakes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix together flour, brown sugar, and Crisco to make crumbs. Reserve 1cup crumbs for topping.
- 2. Mix together remaining crumbs with remaining ingredients to make batter. Batter will be runny.
- 3. Pour batter into greased and floured 9 x 13 pan. Top with reserved crumbs
- 4. Bake at 350 for 40-45 minutes or until cake tests done.
AMISH MOLASSES CRUMB CAKE
Make and share this Amish Molasses Crumb Cake recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- mix all crumb ingredients and save 3/4 cup of crumbs.
- to prepare BATTER.
- pour milk over baking soda, pour this mixture over molasses.
- add all crumbs EXCEPT reserved 3/4 cup and mix well --
- pour into a greased and floured 9" square pan.
- sprinkle reserved 3/4 cup of crumb mixture evenly over batter.
- bake at 3508 for approximately 25 minutes.
Nutrition Facts : Calories 365.8, Fat 13.4, SaturatedFat 4.1, Cholesterol 1.2, Sodium 339.5, Carbohydrate 58, Fiber 1, Sugar 32.1, Protein 4.3
POMEGRANATE MOLASSES BUTTER CAKE
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
Provided by John Willoughby
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
- Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
- In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
- Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
- Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
- Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
- In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram
MOLASSES CRUMB CAKE
I do not claim this recipe as my own. It is the best molasses crumb cake though. I stalked a woman at church for the recipe. She insists it's the oil that makes it so moist.
Provided by rainlion
Categories Breads
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, sugar, oil, and salt. Reserve two cups for crumb topping.
- Dissolve baking soda into warm water.
- Add water mix and molasses to dry ingredients.
- Mix until smooth and pour into a greased pan (I use a glass cake dish).
- Sprinkle crumbs on top.
- Bake at 350 for 45 minutes.
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