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Molasses Crumb Cake

Pam Eisenreich

"This is a quick and easy cake version of shoo-fly pie. It has crumbs on top, a moist middle, and a wet bottom. Yum!"
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1 h 5 m servings 496 cals
Original recipe yields 12 servings (1 9x13-inch cake)

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 496 calories; 15.8 g fat; 85.6 g carbohydrates; 4.5 g protein; 41 mg cholesterol; 331 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Good recipe. I substituted “King” syrup for Molasses because my mother used it. Makes a lighter flavor.

This is a favorite of several family members. It is easy to make and is both allergy and vegan friendly - contains no eggs or dairy and sugar can be substituted for something more vegan like tur...

I really didn't like this recipe, mostly because I was looking for a shoofly cake that was a wet bottom similar to a pie and this one is very dark but no wet bottom. I am not sure if it was the ...