My Mother'S Recipe For Molasses Crumb Cake
A moist, flavorful molasses crumb cake with warm spices and a crunchy crumb topping, perfect for cozy gatherings or teatime indulgence.
Ingredients
Instructions
- Combine dry ingredients except baking soda and work in the shortening to make crumbs.
- In a separate bowl, mix molasses, hot water, and baking soda until well blended.
- Add the wet mixture to the dry ingredients and stir until combined.
- Pour the batter into a greased baking pan.
- Sprinkle the crumb mixture evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter crumb cake, consider using half all-purpose flour and half whole wheat flour. If you don't have shortening, unsalted butter can be a substitute but will change the flavor slightly. To enhance the spices, feel free to increase the cinnamon or add a pinch of allspice. This cake works well with a dusting of powdered sugar on top before serving.
Serving Suggestions
Serve the molasses crumb cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For a festive touch, consider serving it alongside Easy Raspberry Trifle for dessert at gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Recipe For Molasses Crumb Cake contains roughly 253 calories, with 1g protein, 50g carbohydrates, and 6g fat. It is a good source of dietary fiber (15% of the Daily Value). Note that it is relatively high in sodium, at 1071mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of sugar in this recipe?
Yes, you can experiment with different sugars. While brown sugar gives a rich flavor, you can substitute with granulated sugar, though it may alter the final texture slightly. Coconut sugar is also a good alternative for a more unique taste.
What can I use if I don't have molasses?
If you don't have molasses, try using honey or maple syrup as a substitute. Both will add sweetness but will change the flavor profile. For a darker flavor, you can mix brown sugar with a small amount of water to mimic molasses.
How can I make this recipe gluten-free?
To make this molasses crumb cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum to help bind the ingredients. Adjust the baking time slightly if needed, as gluten-free baked goods can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).