Molasses Crumb Cake Food

MOLASSES CRUMB CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, sugar, and butter together in a large bowl until large crumbs form. Separate 2 cups of the flour mixture into another bowl and set aside.
• Stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. Pour the batter into the prepared baking dish. Sprinkle the reserved flour mixture over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

JOSIE'S FAMOUS MOLASSES CRUMB CAKE

Steps:

• Preheat oven to 350℉.
• Butter a 9″x13″ baking pan. Use a small pat of butter in a paper towel and rub on all surfaces including the corners.
• In a large mixing bowl, stir together the flour and sugar. Add the butter and rub together into the dry ingredients with your fingers or a pastry blender. Alternatively, use the paddle attachment with a stand mixer. Be sure to leave the butter in pea sized pieces.
• Reserve 1 cup of the flour, sugar and butter mixture for the crumb topping.
• In another bowl, add the boiling water. Then add the baking soda and molasses and stir until fizzy.
• Add the liquid ingredients to the dry ones and stir to combine. Pour the mixture into the prepared pan. Sprinkle the batter unevenly with the reserved crumbs. The cake will pop up through the open spaces to create a nice-looking cake.
• Bake for 45-50 minutes until a toothpick come out clean.
• Let cool on a baking rack and serve right from the pan.

MOLASSES CRUMB CAKE

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.

MOIST MOLASSES CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan; set aside. Combine sugar, flour and butter together, mixing well. Reserve 1 cup mixture for crumbs. Stir in remaining ingredients and pour into prepared baking pan. Sprinkle crumbs on top of batter and bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean.

MOLASSES CRUMB CAKE

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.

OLD-FASHIONED MOLASSES CAKE

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.

SHOOFLY CRUMB CAKE

Steps:

• Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
• Reserve one cup of the crumbs for topping.
• Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
• Pour this mixture into a greased 9 x 13 inch baking pan.
• Sprinkle the reserved 1 cup of crumbs on top.
• Bake in a 350 F oven for 55 minutes.

SHOOFLY CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. , Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.