Shoo fly Cake, is a riff off of the more traditional Shoo Fly Pie. But don't for a moment think this is not a top notch choice. This cake is built on crumbly butter streusel and molasses. And you will love it!
It is very delicious on its own, or it can be dressed up a bit. And by dressed up I mean served with a spoonful of lightly sweetened nectarine slices, or maybe your own family favorite homemade cinnamon-y applesauce. And of course this cake with the rich flavor of molasses would go well with a spot of sour cream or my favorite, whipped cream. Now with those serving suggestions out there, is it just as good on it's own, without being dressed up? Oh heavens, yes! This crumb topped cake is perfect with a cup of coffee or tea or a glass of cold milk.
I found this recipe many years ago, and it took me a few years more,
before I baked it the first time. Why I waited so long is a mystery, because I love the flavor of molasses. When I came upon the recipe, I knew I would love it, and I did. Straight away. This is one of those easy going desserts that can be eaten several times a year, just like gingerbread, yellow cake, or your own special favorite that you never grow tired of it. And with how easy it is to put a Shoo Fly Cake in the oven, it is a great recipe to make with your favorite little cook's helper. The sprinkling of the crumbs, is a real favorite task for littles!
And the next day, pieces of Shoo Fly Cake make a great coffee cake,
when warmed up and served with a pat of butter. Trust me, none of this cake will go to waste! We enjoy a coffee cake on the weekends, and this is one our our go-to recipes to satisfy that little craving as we take a moment or two for ourselves and not jumping into gardening clothes...As a matter of fact, why not pour a second cup of coffee and sit and visit for awhile, even if all you will really do is discuss what needs to be done next, in the garden!
Some additional thoughts on this recipe:
While I usually start out using a pastry blender, I often finish the crumbs by hand to get the right texture. With this cake, the crumbs are the star of the show.
Don't be concerned about the amount of molasses called for. It is just the right amount for a rich flavor.
Look for the easiest molasses measuring trick, when making this cake!
Ingredients needed for this recipe:
- whole wheat flour
- sugar
- baking soda
- butter
- molasses
- brown sugar
You will also need the following:
- measuring cups
- measuring spoons
- large mixing bowl
- small mixing bowl
- 2 c glass measuring cup
- 9 inch baking pan, round or square
- whisk
- pastry blender or large fork
- silicone spatula
Now we are ready to begin!
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| Shoo-Fly Cake |
Shoo-Fly Cake
adapted from a recipe found in a magazine, many years ago!
350-degree oven
21/2 c whole wheat pastry flour, we use sprouted white whole wheat flour
3/4 c sugar
1 t soda
1/2 c butter
1 c hot water
1/2 c molasses
In a 2 cup glass measuring cup, stir together the hot water and the molasses.
Bake 25- 30 minutes, or until done in your oven. Let cool briefly before cutting and serving.
In a large mixing bowl, whisk together the whole wheat flour, sugar and soda.
Using the pastry blender cut in the butter until the mixture looks like cornmeal.
Cut the butter into small pieces, add to the dry ingredients.
Reserve 1/3 c of this crumb mixture and set aside.
1 c hot water
1/2 c molasses
1/3 c brown sugar
This is so easy! Using a 2 cup measure, add 1 c hot water to the measuring cup,
and slowly pour the molasses until the total equals 1 1/2 cups, then stir.
and slowly pour the molasses until the total equals 1 1/2 cups, then stir.
Add the liquid ingredients to the crumb mixture in the large mixing bowl, stirring just to blend.
Pour the batter into a prepared 9 inch baking pan.
In a small mixing bowl, combine 1/3 c brown sugar to the reserved crumb mixture, mixing together evenly.
In a small mixing bowl, combine 1/3 c brown sugar to the reserved crumb mixture, mixing together evenly.
Sprinkle over the top of the cake batter.
Storage options for Shoo Fly Cake. Store at room temperature, covered tightly to keep from drying out. You may store at room temperature for up to 4 days, and freeze for longer storage time. Let thaw at room temperature.
UPDATE:
For your convenience, a "copy and paste" version of Shoo Fly Cake has
been included below.
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#WholeWheatThat’sGoodToEat!
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Shoo-Fly Cake
adapted from a recipe found in a magazine, many years ago!
350-degree oven
21/2 c whole wheat pastry flour, we use sprouted white whole wheat flour
3/4 c sugar
1 t soda
In a large mixing bowl, whisk together the flour, sugar and soda.
adapted from a recipe found in a magazine, many years ago!
350-degree oven
21/2 c whole wheat pastry flour, we use sprouted white whole wheat flour
3/4 c sugar
1 t soda
In a large mixing bowl, whisk together the flour, sugar and soda.
1/2 c butter
Using the pastry blender cut in the butter until the mixture looks like cornmeal.
Using the pastry blender cut in the butter until the mixture looks like cornmeal.
Reserve 1/3 c of this crumb mixture and set aside.
1 c hot water
1/2 c molasses
1/2 c molasses
1/3 c brown sugar
In a 2 cup glass measuring cup, stir together the hot water and the molasses.
In a 2 cup glass measuring cup, stir together the hot water and the molasses.
Add to the crumb mixture in the large mixing bowl, stirring just to blend.
Pour the batter into a prepared 9 inch baking pan.
In a small mixing bowl, combine the 1/3 c brown sugar with the reserved crumb mixture, mixing together evenly.
In a small mixing bowl, combine the 1/3 c brown sugar with the reserved crumb mixture, mixing together evenly.
Sprinkle over the top of the cake batter.
Bake 25- 30 minutes, or until done in your oven. Let cool briefly before cutting and serving.
Storage options for Shoo Fly Cake. Store at room temperature, covered tightly to keep from drying out. You may store up to 4 days, and may freeze for longer storage time. Let thaw at room temperature.
~~~~
I have never heard of Shoo Fly Cake. What a great name!
ReplyDeleteShoo Fly Pie was a favorite for years in the south, a richly flavored molasses pie with a streusel topping. This cake is a riff of that idea, but in a buttery cake form. It is quite nice, especially if you are a molasses fan.
DeleteI've never had shoo fly pie either so I can't really imagine the taste but it does look yummy!
ReplyDeleteJoanne, it is molasses and butter in a moist cake, if you are a molasses fan you will enjoy this cake.
Delete