Molasses crumb cake recipe

Molasses crumb cake recipe

 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.

Molasses crumb cake

 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.

Molasses crumb cake recipe

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


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
  1.  Grease a 9”x13” pan or line it with parchment paper.
  2. In a large bowl combine flour and sugar.
  3. Cut in the butter using two knives, a pastry blender, or your fingers.
  4. Reserve one cup of crumbs for the topping.
  5. In a separate bowl, add the baking soda and molasses to the boiling water.
  6. Stir until fizzy.
  7. Pour the liquid mixture into the bowl with the butter, flour, and sugar. Stir to combine.
  8. Pour combined mixture into the prepared pan.
  9. Top with the reserved crumb mixture.
  10. 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

Chocolate Gingerbread


One more thing…

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Here’s to eating well, everyday,

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19 thoughts on “Molasses crumb cake recipe

  1. D. gowan says:

    I’m rather disappointed by the fact that you omit calories, sugar, sodium, etc., information in your recipes..owing to the fact that a lot of people are now preparing a nost of their food from scratch, the 2 top reasons are, healthier food, & weight issues..I bypass some of your recipes without trying them for that reason..(most food websites do add the info at the end of the recipes)…

    1. Bridget Oland says:

      Hi Mrs. Gowan, We’re hoping to reach the point where we’re able to add nutritional information to all of our recipes. For now it’s a work in progress…

  2. Delores Beattie says:

    wow wow and wow who cares if it rains when we can hunker down with this yummy cake.

    1. Bridget Oland says:

      I agree!

    2. Wanda says:

      I’ve made this cake several times…comes out light,airy and delicious !! I also drizzle molasses on top when almost done. It’s a keeper

  3. Joyce says:

    I will definitely try this cake, it sound;s much like what my Gramm used to make.

  4. says:

    I will try this recipe and let you know how i like it. I like crumb> cakes.

    1. Bridget Oland says:

      Hi Bernice, I hope you enjoy it. I love crumb cakes too and this was my first ever molasses crumb cake.

  5. Judy says:

    My mother always made this recipe when she did not make molasses crumb pies. I was happy to find your recipe. Our family love it..

    1. Bridget Oland says:

      Hi Judy, Nothing beats a crumb cake (except may be gingerbread). Enjoy!

  6. Ellen S says:

    I have it in the oven right now. My wonderful Mother-In-Law made this for my husband when he was a child. I lost the copy of the recipe that she gave to me before she passed away. I was thrilled to see it online. The recipe is identical to hers. Thank you!!

    1. Bridget Oland says:

      Hi Ellen, Your story made my day. It’s wonderful to hear how a simple recipe can help people reconnect with happy times. Enjoy!

  7. aggie missaghian says:

    Thanks for all the great recipe. I almost baked some of them. Delicious. Thanks


  8. Vickie Gilliland says:

    Thank you for this recipe , it is to die for !! I could care less about the health facts !!

  9. Betty Enloe says:

    This has always been my favorite cake and I was sick when I lost my mom’s recipe.
    I always get a craving for this cake in the spring and the fall. Making it today. P.S. my son-in-law is Mexican and had never had this cake until I made it for him and he loves it, because of the flavor and not too sweet.
    Thank you!

    1. Lynn Purdy says:

      Betty, I am so happy that this recipe is very similar to your Mom’s recipe. Some people don’t know what they are missing if they don’t use molasses. Spread the good cheer!!

  10. Cheryl Christman says:

    My grandmother gave me this same recipe 47 years ago. It’s always a family favorite. We like extra crumbs on ours, so I make a batch of crumbs so I have extra to put on the cake. I store the remaining crumbs in the freezer, so I have extra for future use. I also use the crumbs from the freezer for my apple pie and other cakes. I always have a big bag of crumbs in my freezer to use on a moment’s notice.

    1. Bridget Oland says:

      Hi Cheryl,
      What a great idea to make extra crumbs and store them in the freezer. I’ll add that to the recipe as a tip. Thanks.

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