Shoofly Crumb Cake
Delight in the nostalgic flavors of Shoofly Crumb Cake, a timeless dessert that beautifully combines rich molasses, buttery crumbs, and warm hints of cinnamon. This Pennsylvania Dutch classic is a perfect balance of tender cake and crunchy topping, making it an irresistible companion to your morning coffee or afternoon tea. With simple pantry staples like all-purpose flour, brown sugar, and boiling water, this recipe is a breeze to prepare, requiring only 15 minutes of hands-on time. The molasses-infused batter, enhanced with a touch of baking soda for a light yet moist texture, is crowned with a buttery crumb topping for added crunch and flavor. Whether you’re hosting guests or savoring a quiet moment at home, this Shoofly Crumb Cake is sure to satisfy your cravings for a cozy, rustic treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup light brown sugar
- 0.5 cup unsalted butter
- 0.75 cup molasses
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 large egg
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, light brown sugar, and salt. Mix well to ensure an even distribution.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture has a crumbly texture resembling coarse sand. Set aside 1 cup of this crumb mixture for the topping.
In a separate bowl, combine the molasses and boiling water. Stir until the molasses is fully dissolved.
Stir the baking soda into the molasses mixture. It will foam slightly—this is normal.
Beat the egg and add it to the molasses mixture. Whisk together until well combined.
Gradually pour the wet molasses mixture into the large bowl with the crumb mixture. Stir gently until the batter is smooth and fully integrated.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Evenly sprinkle the reserved crumb topping over the batter. Optionally, sprinkle a small amount of ground cinnamon on top for extra flavor.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes. Then, transfer it to a wire rack to cool completely before serving.
Cut into squares and enjoy. Shoofly Crumb Cake pairs beautifully with coffee or tea for a comforting treat.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 609.8 g | 222% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 380.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 709 mg | 55% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4164 mg | 89% | |
*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.
