Shoo Fly Cake gives you the delicious flavors of the Pa Dutch favorite Shoo Fly pie, but in cake form. It is also more portable than the pie version and pieces wrap up nicely for picnics and lunches.
The recipe calls for “molasses” and I always use “table syrup” (Turkey brand, Golden Barrel, or King’s Syrup). It is milder in flavor than unsulphured baking molasses (Brer Rabbit, Grandma’s) which I find far too strong and harsh to use alone in this recipe or any shoo fly pie. You may like the bold flavor of unsulphured molasses and choose to use that. If you want milder flavor and cannot get table syrup, mix 1/4 cup unsulphured molasses with 3/4 cup light or dark corn syrup. Use what suits YOUR taste!
Shoo Fly CakeCourse: DessertCuisine: Pa. Dutch, Coal Region
Shoo Fly Cake gives you the delicious flavors of the Pa Dutch favorite Shoo Fly pie, but in cake form.
4 cups all-purpose flour
2 cups granulated sugar
1/2 pound (2 sticks) butter, preferably unsalted, room temperature
- Cake Base
Crumbs from above
1 cup molasses or table syrup (King’s or Turkey Brand, for example)
2 cups hot water
2 teaspoons baking soda
1 tablespoon warm water
Dash of salt
- Preheat oven to 350° F.
- Grease and flour a 13″ x 9″ inch pan.
- For the crumbs, combine the flour, sugar and butter. Mix with hands to form crumbs. Measure out 1-1/4 cups for topping. Set aside.
- For the cake, add the molasses and 1 cup of hot water to the remaining crumbs. Beat well. Add the remaining 1 cup of water and beat again.
- Dissolve the baking soda in the 1 tablespoon of warm water. Add to batter with a dash of salt. Mix well.
- Pour into prepared cake pan. Sprinkle the top with reserved crumbs.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a rack before cutting and serving.
DID YOU MAKE THIS?
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