Molasses Pecan Crumb Cake

gardnermmoore
Jun 26, 2021
2 min read

Worth the butterfingers and the price of golden caster.

This recipe comes from the Hummingbird Bakery cookbook. I have not altered it because it requires no alteration. It makes 1 deep 9" cake, and the measurements are in grams because that is the best way to do it.

Ingredients:

For the Crumb Topping:

50g finely chopped pecan nuts

70g dark brown sugar

100g plain flour

55g unsalted butter, chilled, cut into small pieces

For the Cake:

200g golden caster sugar

170g unsalted butter, melted

175g molasses, or black treacle

2 tsp vanilla extract

2 large eggs, at room temperature

355g plain flour

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp baking soda

1/2 tsp salt

235mg warm coffee, filter or instant

75g coarsely chopped pecan nuts

Instructions:

For the Crumb Topping:

Mix together the chopped pecan nuts, the flour and the dark brown sugar.

Using your fingers, rub the cubes of butter into this mixture to make crumbs.

Refrigerate while you make the cake batter.

For the Cake:

Preheat an oven to 180˚C/350˚F and grease and flour a deep 9" springform pan.

In the bowl of a stand mixture fitted with a paddle attachment, or using a handheld mixer, mix together the sugar, melted butter, molasses and vanilla extract on medium speed until smooth.

Turn the mixer speed down to low, add the eggs one at a time, and scrape the bowl down.

Sift together the flour, ginger, cinnamon, all spice, baking soda and salt.

Mix in c. 1/3 of the flour mixture, followed by c.1/2 of the coffee, followed by c.1/3 of the flour mixture, followed by the other half of the coffee, followed by the last c.1/3 of the flour mixture.

Add the pecans and stir in by hand.