Shoofly Coffee Cake
Indulge in the rich and nostalgic flavors of Shoofly Coffee Cake—a classic treat that perfectly balances deep molasses undertones with a tender crumb and a buttery, cinnamon-infused topping. This easy-to-make cake features pantry staples like all-purpose flour, brown sugar, and molasses, with the subtle warmth of ground cinnamon rounding out its cozy flavor profile. The unique crumb topping, created by reserving a portion of the flour-butter mixture, adds a delightful texture to every bite. Ready in under an hour, this moist and aromatic cake is an ideal companion for a hot cup of coffee or tea, making it a must-try for breakfast, brunch, or afternoon snacking. Perfect for any occasion, this Shoofly Coffee Cake is bound to become a comforting favorite in your recipe collection.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup brown sugar
- 0.5 cup unsalted butter
- 1 cup boiling water
- 0.5 cup molasses
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan.
In a large mixing bowl, combine the flour and brown sugar.
Cut in the butter using a pastry cutter or by rubbing it in with your fingers until the mixture becomes crumbly and resembles coarse sand. Reserve 1/2 cup of this crumb mixture for the topping.
In a separate bowl, mix the boiling water, molasses, and baking soda. Stir until the molasses is fully dissolved and foamy.
Whisk the egg into the molasses mixture until fully combined.
Add the molasses mixture to the large bowl containing the crumbly flour mixture. Stir until just combined, being careful not to overmix.
Gently fold in the cinnamon and salt until evenly distributed.
Pour the batter into the prepared baking pan and smooth out the surface with a spatula.
Sprinkle the reserved crumb mixture evenly over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as is, or pair with a dollop of whipped cream or a side of coffee for an extra treat.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 493.2 g | 179% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 261.0 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 553 mg | 43% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2944 mg | 63% | |
*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.
