Looks like this might be a weekend to hunker down and do some baking. Or drink tea and read the paper. Or build an ark.
The forecast is calling for up to 120 mm rain over the next couple of days so we won’t be doing much outside.
A weekend inside isn’t a bad thing.
When I was little rainy weekends were always a ball. We’d make molasses pull taffy and bakers clay, play day-long games of Monopoly and eat Campbell’s tomato soup with grilled cheese for lunch.
Mom would be baking away while we played in the kitchen and they’re be time for an afternoon snack.
A molasses crumb cake would make a good snack on a rainy Saturday afternoon. It’s a modest coffee cake but the crumb mixture on top makes if feel a little special.
The original recipe said it made 20 servings which made me laugh. Baked in a 9”x13” pan it’s a good sized cake but I wouldn’t plan to get 20 servings out of it.
The recipe is from http://www.philly.com/
Molasses Crumb Cake recipe
- 4 cups flour
- 2 cups sugar
- 1 cup butter, room temperature, cut into cubes
- 2 cups boiling water
- 1 tablespoon baking soda
- 1 cup Crosby’s Fancy Molasses
- 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.
If you like big, easy cakes that can feed a crowd try our chocolate gingerbread recipe
One more thing…
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Here’s to eating well, everyday,