Shoo Fly Coffee Cake
Indulge in the rich, molasses-infused flavors of Shoo Fly Coffee Cake, a classic treat with a touch of nostalgia that’s perfect for breakfast, brunch, or a cozy snack. This easy-to-make cake combines a moist, spiced batter with a buttery crumb topping, creating a delightful contrast of textures in every bite. Featuring warm notes of cinnamon and nutmeg and the deep caramel undertone of light molasses, this cake pairs beautifully with a cup of coffee or tea. Ready in under an hour and serving up to eight, this dessert is as comforting as it is crowd-pleasing. Whether served warm out of the oven or at room temperature, Shoo Fly Coffee Cake delivers timeless homemade charm with minimal effort.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups brown sugar, firmly packed
- 0.5 cup unsalted butter, cold and cubed
- 1 teaspoon baking soda
- 1 cup hot water
- 0.5 cup light molasses
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square or round cake pan.
In a large mixing bowl, combine the all-purpose flour and brown sugar. Mix thoroughly.
Cut the cold, cubed butter into the flour-sugar mixture using a pastry cutter or two forks until the texture resembles coarse crumbs.
Reserve 1/2 cup of the crumb mixture for the topping and set it aside.
In a separate medium bowl, dissolve the baking soda in the hot water.
Add the molasses, beaten egg, ground cinnamon, ground nutmeg, and salt to the hot water mixture. Whisk well to combine.
Gradually pour the liquid mixture into the large bowl with the crumb mixture. Stir just until the batter is smooth and fully incorporated, avoiding overmixing.
Pour the batter into the prepared cake pan and spread it evenly.
Sprinkle the reserved crumb mixture evenly over the top of the batter.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, with coffee or tea.
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 568.1 g | 207% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 327.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 609 mg | 47% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
