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Molasses Crumb Cake

Slightly adapted from King Arthur Flour
24 servings

3 cups whole wheat flour
1 cup sugar
1 teaspoon ground ginger
220g (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 bicarbonate soda

Preheat the oven to 180C (350F). Grease and flour 22cm x 33 cm (9x13-inch) pan.

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.

Bake for 35-45 minutes, or until a cake tester comes out clean. Cool to lukewarm before serving.