Pomegranate molasses crumb cake from Food52

  • buttermilk
  • ground cinnamon
  • pomegranate molasses
  • butter
  • all-purpose flour
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 30, 2020

    Very nice cake. The light fruitiness and tartness from the pomegranate molasses works really nicely with the butter and cinnamon flavors. The cake base is tender and moist and the crumbs on top have a bit of chew which is great. My cake came out much shorter than I expected from the photo - only 1 inch high for both crumbs and cake. I used the whole big pile of crumbs called for in the recipe (I love crumbs) - maybe their weight crushed the cake! As the recipe headnotes point out, this is a variation on a Cook's Illustrated/America's Test Kitchen recipe for "New York Style Crumb Cake" - the original version doesn't call for pomegranate molasses. The author of this recipe also simplified some aspects of the original recipe (e.g., left out ingredient weights and some assembly details). I went back to the original Cook's Illustrated recipe for that information and also used cake flour (King Arthur unbleached) as specified in that recipe.

  • ecasey830 on July 07, 2018

    Very moist cake but I ended up throwing out almost half the crumb mix (and the finished product still had lots of crumb!)

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