Pomegranate Molasses Coffee Cake
The ultimate comfort food, Pomegranate Molasses Coffee Cake is a delightful blend of sweet and tangy flavors. Moist and rich, this easy weeknight treat brings warmth to any occasion. A beautiful cake that’s perfect for sharing, you’ll want to make it tonight!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 3 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 2 large Eggs lightly beaten
- 1 cup Buttermilk
- 1/3 cup Vegetable oil
- 3 tablespoons Pomegranate molasses
- 2 teaspoons Vanilla extract
- 4 tablespoons Unsalted butter melted
- 1 cup Brown sugar loosely packed
- 1/3 cup All-purpose flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 4 tablespoons Softened butter
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9×5-inch loaf pan by lining it with parchment paper and spraying it with nonstick spray. This ensures easy removal of your cake once baked.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 3 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix these dry ingredients well so that they are evenly distributed.
- In a separate bowl, whisk together 2 lightly beaten eggs, 1 cup of buttermilk, 1/3 cup of vegetable oil, 3 tablespoons of pomegranate molasses, and 2 teaspoons of vanilla extract. Combining the wet ingredients in a separate bowl ensures they blend well before mixing with the dry ingredients.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined; be careful not to overmix, as this can lead to a tough cake. Finally, stir in 4 tablespoons of melted unsalted butter until incorporated.
- To make the crumble topping, in a medium bowl, mix together 1 cup of brown sugar, 1/3 cup of all-purpose flour, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Use your fingers, a fork, or a pastry blender to mix in 4 tablespoons of softened butter until the mixture resembles coarse crumbs. Don’t rush this step; the texture of the crumble is key!
- Pour half of the batter into the prepared loaf pan, smoothing it out with a spatula. Then, sprinkle half of the crumble mixture on top of the batter. This layering creates a deliciously sweet surprise in the middle of the cake.
- Top with the remaining batter, spreading it evenly. Once again, sprinkle the rest of the crumble on top. This will create a beautiful, crunchy topping once baked.
- Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until the top is golden brown and set. You can check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 30 minutes. This cooling period allows the cake to firm up, making it easier to remove.
- Carefully lift the cake out of the pan using the parchment paper, letting it cool completely on a wire rack for an additional hour before slicing. This ensures the perfect texture and prevents the cake from becoming too crumbly when cut.
Notes
- Tip 1: Store leftover cake in an airtight container at room temperature for up to three days.
- Tip 2: You can freeze the cake wrapped tightly in plastic wrap for up to three months.
- Tip 3: Add chopped nuts to the batter or crumble for extra crunch.
- Tip 4: Incorporate a hint of nutmeg or ginger to enhance the spiciness.
- Tip 5: Substitute or add other fruits like blueberries for a fruity twist.