Easy Pumpkin Cake with Molasses Cream Cheese Glaze

Servings: 6-8 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

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Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

Are you in search of the perfect cake for fall?

This moist, light textured and oh so easy pumpkin cake is just what October called for. It seems to suit the season of falling leaves and cooling days. Not heavy and not too sweet. Not bundled up in frosting.

Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

The simple cream cheese glaze is the perfect foil for this cake.

Because the cake is so moist it doesn’t need a lot of icing (and we all know that sometimes cream cheese frosting can overwhelm a cake). That makes the drizzle just perfect.

And a drizzle is the easy way out for those, like me, who lack the skill and patience to frost a cake just right.

Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

Of course there is no need to frost the cake. A dusting of icing sugar would suit it well and the simplicity of our easy pumpkin cake makes it great for snacking too.

Although I used fiddly mini bundt cake pans for my photographed version, this cake is really best suited to a simple tube pan.

The recipe was slightly adapted from Rose Reisman. On her website, The Art of Living Well, you’ll see she’s a master of creating healthy and nutritious recipes that are delicious too.

Easy Pumpkin Cake with Molasses Cream Cheese Glaze Recipe

Slightly adapted from Rose Reisman

Ingredients:

  • 1 cup brown sugar
  • 1/4 vegetable oil
  • 2 eggs
  • 3 Tbsp. Crosby’s fancy Molasses
  • 1/2 cup plain yogurt
  • 1/2 cup pumpkin purée
  • 1 1/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • ¼ tsp. salt

Icing:

  • 1/4 cup light cream cheese, softened
  • 2 tsp. Crosby’s Fancy Molasses
  • 1/2 cup icing sugar
  • 2 tsp. water

Instructions:

  1. Preheat the oven to 350°F and grease and flour a 9” tube pan.
  2. In a large bowl beat the beat the brown sugar with the oil. Beat in the eggs then the molasses, yogurt, and pumpkin.
  3. In another bowl whisk the flour with the spices, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet mixture and whisk until no lumps remain.
  5. Pour into prepared pan and bake for 25-30 minutes, until the cakes starts to pull away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Remove to a wire rack and let cool in the pan for about 15 minutes. Gently remove from pan and let cool completely.

To make the icing:

  1. Beat together the cream cheese, molasses, icing sugar and water. Set the cooled cake on a serving plate and drizzle the icing over the cake.

 

Sticky Upside Down Apple Gingerbread Cake

Servings: 8 serving(s)

Prep time: 20 minutes

Total time: 95 minutes

Cooking time: 75 minutes

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Sticky Upside Down Apple Gingerbread is a rich and very moist cake with beautifully balanced spicing. Serve on its own - no frosting or ice cream necessary.

Sticky Upside Down Apple Gingerbread is a rich and very moist cake with beautifully balanced spicing. Serve on its own – no frosting or ice cream necessary.

My mom has been baking this Upside Down Apple Gingerbread for years.  It’s a recipe she clipped out of a magazine sometime in the late 1960’s. The recipe was so popular that it made its way into her giant handwritten cookbook.

 

Sometimes old recipes are the best.

I rediscovered the recipe the other day when I was flipping through an old stack of handwritten recipe cards from my university days. The cake caught my eye because I have been buying bushels of apples at our local farmers market and all things apple were top of mind.

  • Pain d’épices renversé aux pommes
    Sticky Upside Down Apple Gingerbread is a rich and very moist cake with beautifully balanced spicing. Serve on its own – no frosting or ice cream necessary.

 

Sticky Upside Down Apple Gingerbread is a rich and very moist cake that needs no accompaniment. If you can’t resist serving something alongside, choose whipped cream or crème fraiche.  (Anything sweeter might be over the top.)

It is especially good served warm.

 

I lined my pan with parchment paper because I was paranoid about the cake sticking. It worked but the apples didn’t caramelize like they would have against the bottom of a metal pan so next time I’ll skip the parchment paper like I did with this recipe for Rhubarb Upside Down Cake.

Sticky Upside Down Apple Gingerbread Recipe

Ingredients:

For the topping (which begins as the bottom):

  • 4 apples, peeled, cored and cut into 8 wedges each
  • 1 Tbsp. + 1 tsp. butter
  • 2/3 cup light brown sugar

For the cake:

  • 2 1/3 cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ tsp ginger
  • 1 ¼ tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 2 eggs, beaten
  • 1/2 cup light brown sugar
  • ¾ cup Crosby’s Fancy Molasses
  • ¾ cup melted butter
  • 1 cup boiling water

Instructions:

  1. Preheat the oven to 325 F
  2. Put the 1 Tbsp. and 1 tsp. of butter in a high-sided  9” pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
  3. In a medium bowl whisk the flour with the baking soda, baking powder and spices.
  4. In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
  5. Pour into prepared pan.
  6. Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)

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Molasses Pound Cake with a Doughnut Glaze

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 90 minutes

Cooking time: 70 minutes

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Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

I have always loved the texture of pound cake. Even when I was very little I knew exactly the difference between a pound cake and other cakes. And even though my mom baked all the time, occasionally my dad would arrive home with one of those block-shaped grocery store pound cakes and we’d all devour it in one sitting.

Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

The wonder of a pound cake, aside from the buttery flavour and dense crumb, is that it cuts so beautifully. This recipe makes a good-sized cake that can feed a crowd. Slice the pieces as thin as you’d like and nary a crumb will fall. That’s not to say this pound cake is tough — it has a gorgeous texture. The glaze, reminiscent of a doughnut glaze, is all this rich cake needs as a topper.

Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

The recipe is adapted from a maple cake recipe in the newish cookbook published by Barry Parsons of the excellent East Coast blog, Rock Recipes.

Molasses Pound Cake with a Doughnut-Style Glaze Recipe

Serves 12 or more*

Ingredients:

  • 1 ½ cups butter, room temperature
  • 1 cup sugar
  • ¾ cup brown sugar
  • 3 eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups pastry flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ cup evaporated milk
  • ¼ cup Crosby’s Fancy Molasses

Glaze

  • 2 Tbsp. melted butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. evaporated milk
  • 1 cup icing sugar, sifted

Instructions:

  1. Preheat oven to 350 F and grease and flour a 10 cup tube or bundt pan.
  2. In a medium bowl, whisk flours, baking powder and soda.
  3. In a small bowl whisk the milk and molasses.
  4. In a large bowl, cream butter with white and brown sugars. Beat in eggs, one at a time. Beat in the vanilla. Stir the dry ingredients into the creamed mixture in three additions, alternating with the milk, beginning and ending with the dry.
  5. Spoon batter into prepared pan and bake for about an hour, until the top springs back when lightly touched and the cake is beginning to pull away from the side of the pan.
  6. Cool in pan for about 10 minutes then remove from pan and set to cool. When cooled, drizzle over the glaze.

*The recipe can be baked in 2 loaf pans

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Oatmeal Brown Sugar Coffee Cake with Pecan Streusel

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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oatmeal brown sugar coffee cake is moist and wholesome

Oatmeal Brown Sugar Coffee Cake is an old-fashioned coffee cake with wholesome substance.

I buy rolled oats in 8 kg bags. We eat porridge pretty much every morning so buying is bulk is the simplest way to keep the cupboard stocked.

I love how porridge is warming and sticks to your ribs, but there’s also something about the texture that is especially appealing. When I was growing up my dad loved cream of wheat but I always preferred breakfast food with more oomph. So porridge it is.

oatmeal brown sugar coffee cake is moist and wholesome

It’s my love of oatmeal that drew me to this recipe in the first place. In fact, may be I should have called this recipe porridge cake. With its comforting texture and feeling of substance, this is a coffee cake that stays with you. It’s earthy and wholesome.

oatmeal brown sugar coffee cake is moist and wholesome

This recipe is adapted from the Debora Madison classic, Vegetarian Cooking for Everyone. It’s an enormous book full of excellent recipes with a particularly good collection of baking recipes. (I’ll soon share her recipe for buckwheat flapjacks.)

Oatmeal Brown Sugar Coffee Cake Recipe

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1 ½ cups boiling water
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 eggs, room temperature
  • 1 ½ tsp. vanilla
  • 1 tsp. cinnamon
  • 1 ½ cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Pecan Streusel

  • ½ cup brown sugar
  • 2 tsp. flour
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3 Tbsp. cold butter
  • 2/3 cup chopped pecans

Instructions:

  1. Butter a 9”x 13” pan or line it with parchment paper
  2. Preheat the oven to 375 F
  3. Pour boiling water over the oats and set them aside to cool.
  4. Cream butter and sugars until light. Beat in molasses then eggs, one at a time.
  5. Stir in vanilla, cinnamon and then moist oatmeal.
  6. Whisk together flour, baking powder, baking soda and salt. Using a wooden spoon or rubber scraper, stir dry ingredients into wet. Combine well but don’t over mix.
  7. Mix together streusel ingredients with a fork or pastry blender.
  8. Scrape batter into prepared pan and sprinkle over the streusel.
  9. Bake for about 35 minutes, until a tester comes out with just a few moist crumbs attached.

 

 

 

Gluten Free Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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gluten free gingerbread cake recipe is moist and flavourful

If you’re into gluten free baking, molasses is your friend.

Molasses helps to keep baked goods moist, especially gluten free baked goods which can often be dry or crumbly.

I have a few different gluten free flour blends that I use but this particular recipe was made with Bob’s Red Mill gluten free all-purpose baking flour. It’s a blend that includes ground beans so can be stronger in flavour than other flour blends but that beany taste is masked by the molasses and the spice in gingerbread.

gluten free gingerbread cake recipe is moist and flavourful

In my oldest cookbooks molasses is often served with applesauce or the cake is simply buttered, like scones or biscuits. This recipe is from the Fanny Farmer Cookbook, first published in the late 1800s by the Boston Cooking School. (I have my mom’s copy, published in the 1950s.) This particular gingerbread is based on the Fanny Farmer recipe for Soft Molasses Gingerbread. I figured, the softer the gingerbread the better suited it is to gluten free flour. This gluten free gingerbread recipe is also free of refined sugar, sweetened only with molasses. That makes for great flavour and means that there is more molasses to keep this cake moist.

gluten free gingerbread cake recipe is moist and flavourful

Gluten Free Gingerbread (Fanny Farmer Soft Molasses Gingerbread) Recipe

Ingredients:

  • 1 cup Crosby’s Fancy Molasses
  • 1/3 cup butter
  • ½ cup sour milk
  • 1 egg, well beaten
  • 2 cups gluten free flour
  • 1 tsp xanthan gum
  • 1 ½ tsp baking soda
  • 1 ½ tsp ginger
  • ½ tsp. salt

Instructions:

  1. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  2. Preheat oven to 325 F.
  3. In a saucepan over medium heat combine butter and molasses and warm until the butter melts. Remove from heat and pour into a bowl. Whisk in milk then egg. Whisk flour with baking soda, ginger and salt. Stir flour mixture into the molasses mixture. Beat well.
  4. Pour into prepared pan and bake for about 35 minutes. Don’t over bake.

 

 

Cake recipes for all Occasions in a Free eBook

Cake recipes for all Occasions in a Free eBook

A little go-to book of cake recipes for all occasions

A collection of cake recipes will always come in handy.

There are the obvious times when you want to bake a celebration cake, for a birthday or some other special occasion. These are the cakes that bake beautifully in a bundt pan and look lovely loaded up with frosting and candles.

Then there are the everyday cakes, the sort you might make for dessert, or take to a gathering, like you would a pan of squares or plate of cookies. These are the cakes that can feed a crowd and that everyone will enjoy.

Let’s not forget the snacking cakes, just the thing to nibble with a cup of tea, instead of a cookie. These are the cakes that aren’t too rich and have more of a wholesome feel

In this mini eBook we have gathered a collection of 12 cakes to suit any and all occasions.

Celebration cakes:

Rich Guinness Chocolate Cake, Espresso Gingerbread and more…

chocolate stout gingerbread cakeEspresso molasses cake

Everyday Cakes:

Molasses Crumb Cake, Whole Wheat Applesauce Cake and more…

Molasses crumb cakewhole wheat applesauce cake

Snacking Cakes:

Easy Apple Spice Snacking Cake, Carrot Cake Muffins that step into cupcake territory, and more

apple-spice-muffin-cake-2 Carrot trio

Download your Free Cake Recipes for all Occasions eBook here

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.