Pomegranate Molasses Crumb Cake

1. 1

   Line an 8-inch square baking pan with parchment paper and preheat the oven to 325 degrees F.

2. 2

   In a small bowl, mix the white sugar and pomegranate molasses together with the back of a spoon, trying to break up the pockets of molasses and stir it as uniformly into the sugar as best you can.

3. 3

   Add the brown sugar, salt, and cinnamon and mix until well combined, with minimal clumps.

4. 4

   Pour in the butter and stir until smooth.

5. 5

   Add the flour and stir until the mixture is combined. Set aside for 10 to 15 minutes.

6. 6

   Meanwhile, make the cake. In the bowl of a stand mixer, combine the flour, sugar, salt, and baking soda. Add the butter, 1 tablespoon at a time, until the mixture is uniformly sandy in texture. Add in the rest of the ingredients and beat on medium-high for at least one minute, until smooth and thick.

7. 7

   Spread the cake batter into the pan, then distribute the crumb topping, breaking it up into pebble-sized pieces.

8. 8

   Bake for 35 to 40 minutes, until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before removing it and slicing into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.