Molasses crumb cakelets
I am a cook book fanatic. More often than not you will find my head buried in a cook book conjuring visions of cake in my head than you would find me reading a New york times best seller and I am part of two book clubs but nothing excites me as much as a new baking book.
This week I found myself thoroughly engrossed in Rose Levy Beranbaum's Baking Bible. She is a wealth of confectionery delights. I wanted to try everything in that book..... I had to start somewhere, so I picked these wonderful cakelets. They are sweet little nuggets of molassey goodness. I will probably make them again for Christmas because they have a warm ginger bread vibe to them.
Here's my adaption of the recipe:
Ingredients:
1 cup and 2 tablespoons of all purpose flour.
1/2 cup sugar
1/4 cup canola oil
1/4 cup molasses
1/2 cup boiling water
1/4 tsp allspice
a pinch of ginger powder
a pinch of salt
1/2 teaspoon baking powder
Prepare your 24 cavity mini muffin pan with a baking spray. Preheat your oven to 350 dgree F/175 degree C.
Make the crumb topping first by combining flour, sugar, the spices, salt and oil in a dry bowl. Reserve about 3 tablespoons of the mixture for the topping and proceed to make the batter. Add molasses (if you use the same measuring cup after you used it to measure out the oil, the molasses will just slide out), water and baking powder to the dry ingredients amd mix for about a minute. This can easily be made by hand or using your stand mixer if you wish.
Using a 2 tablepoon ice cream scoop, scoop out the batter and drop it into each cavity. Then sprinkle the crumb mixture over each cavity and gently push the crumb mixture into the batter so it adheres to it better.
Bake for about 10 mins, till the cakelets spring back when pressed lightly in the center with your finger. Let it cool in the pan for 5-10 mins then gently nudge them out of the pan.
They are best eaten on the day they are baked, they are still good the next day, but a little sticky. Next time I will add nuts to the crumb mixture for extra crunch.
This week I found myself thoroughly engrossed in Rose Levy Beranbaum's Baking Bible. She is a wealth of confectionery delights. I wanted to try everything in that book..... I had to start somewhere, so I picked these wonderful cakelets. They are sweet little nuggets of molassey goodness. I will probably make them again for Christmas because they have a warm ginger bread vibe to them.
Here's my adaption of the recipe:
Ingredients:
1 cup and 2 tablespoons of all purpose flour.
1/2 cup sugar
1/4 cup canola oil
1/4 cup molasses
1/2 cup boiling water
1/4 tsp allspice
a pinch of ginger powder
a pinch of salt
1/2 teaspoon baking powder
Prepare your 24 cavity mini muffin pan with a baking spray. Preheat your oven to 350 dgree F/175 degree C.
Make the crumb topping first by combining flour, sugar, the spices, salt and oil in a dry bowl. Reserve about 3 tablespoons of the mixture for the topping and proceed to make the batter. Add molasses (if you use the same measuring cup after you used it to measure out the oil, the molasses will just slide out), water and baking powder to the dry ingredients amd mix for about a minute. This can easily be made by hand or using your stand mixer if you wish.
Using a 2 tablepoon ice cream scoop, scoop out the batter and drop it into each cavity. Then sprinkle the crumb mixture over each cavity and gently push the crumb mixture into the batter so it adheres to it better.
Bake for about 10 mins, till the cakelets spring back when pressed lightly in the center with your finger. Let it cool in the pan for 5-10 mins then gently nudge them out of the pan.
They are best eaten on the day they are baked, they are still good the next day, but a little sticky. Next time I will add nuts to the crumb mixture for extra crunch.
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