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Molasses Crumb Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


This simple cake is moist and delicious, an old-fashioned favorite every time we feature it in our Baker's Store here in Norwich, VT.

At a glance

1 cake, 24 servings


Choose your measure:

  • 3 cups King Arthur White Whole Wheat Flour
  • 1 cup granulated sugar
  • 1 cup (16 tablespoons) unsalted butter
  • 1 cup molasses
  • 2 large eggs
  • 1 cup hot water
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F. Grease and flour a 9" x 13" pan.
  2. In a large bowl, mix together the flour, sugar, and salt. Cut in the butter until the mixture is crumbly.
  3. Remove 1 cup of the mixture and set it aside. Add the molasses, eggs, water, and baking soda to the remaining crumb mixture. Beat until smooth.
  4. Pour the batter into the prepared pan. Sprinkle the reserved crumbs evenly over the top.
  5. Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove it from the oven, and cool to lukewarm before serving.
  6. Store the cake, well wrapped, at room temperature for several days. Freeze for up to a month.