King Arthur Molasses Crumb Cake

This molasses crumb cake uses one brilliant shortcut: the crumb topping and the cake batter start as the same mixture. You cut butter into whole wheat flour and sugar until crumbly, scoop out a cup for the topping, then add the wet ingredients to whatever’s left. Same base, two textures.

Whole wheat flour gives this cake a hearty, slightly nutty character that pairs beautifully with the dark, bittersweet molasses. It’s denser than a white flour cake, but that’s the point. This is a sturdy, satisfying coffee cake meant for big slices and second cups.

Hot water mixed with baking soda creates an immediate fizz that lightens the heavy batter. Pour it in and beat until smooth, or the cake will be too dense even for a crumb cake lover.

Chef Tips

• Use unsulphured molasses, not blackstrap. Blackstrap is too bitter and will overpower the butter and sugar.
• The hot water must be truly hot (near boiling) to properly activate the baking soda and thin the molasses for even mixing.
• Don’t pack the reserved crumbs when sprinkling them on top. Scatter them loosely for the best crumbly texture after baking.
• Test for doneness with a toothpick at 35 minutes. Ovens vary, and overbaking dries out the molasses flavor.

Variations

• Add a teaspoon of cinnamon and half a teaspoon of ginger to the dry ingredients for a gingerbread-spiced version.
• Mix chopped pecans into the reserved crumb topping for added crunch.
• Drizzle a simple powdered sugar glaze over the cooled cake for a sweeter finish.