The Shoo Fly Cake
 
Cook time
Total time
 
Recipe type: cake
Cuisine: Amish
Serves: 8-10
Ingredients
For the Crumb Topping:
  • ⅓ cup firmly packed brown sugar
  • ¾ cup all purpose flour
  • ¼ cupunsalted butter, at room temperature, cut into small cubes
For the Cake:
  • 1 cup sugar
  • ¾ cup unsalted butter, melted
  • ¾ cup unsulfured blackstrap molasses
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 2 eggs, room temperature
  • 2½ cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup warm coffee
Instructions
  1. Preheat oven to 350 F.
  2. Grease a 9 X 2 inch cake pan with butter.
For the crumb topping:
  1. Combine brown sugar and flour in a bowl. Toss in the butter. Using your fingertips, pinch the butter into the dry ingredients to make crumbs. Place the bowl in the freezer while you make the cake.
For the cake:
  1. Whisk together the sugar, butter, molasses, and vanilla in a large bowl until smooth. Add the eggs one at a time, beating after each addition.
  2. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, and salt. Whish the ingredients together.
  3. Stir the flour mixture into the batter in three additions, alternating with the coffee in two additions, beginning and ending with the flour mixture.
  4. Pour the thin batter into the prepared pan, and sprinkle with the chilled crumb topping.
  5. Bake in the center of the oven until the top is just firm, about 45 minutes, until tester comes out clean. Be careful not to over bake or it will be dry. Cool the cake on a wire rack for about 30 minutes before serving warm from the pan.
  6. Well wrapped and kept at room temperature, this cake keeps for 3 days.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/12/20/the-shoo-fly-cake/