Pennsylvania Shoo Fly Cake Recipes

SHOO-FLY CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour an 8x8" baking pan. Set aside.
• In an electric mixer bowl on low speed, combine the flour, brown sugar and butter and work into fine crumbs (2 to 3 minutes). Remove and reserve 1 cup of the crumbs for the topping.
• In a small bowl, combine the boiling water, molasses and baking soda; add to the mixing bowl and beat on medium speed for several minutes until the batter is smooth and thin. Pour the batter into the prepared baking pan. Sprinkle the reserved crumbs evenly over the top.
• Bake for about 40 minutes or until a toothpick comes out clean.
• Cool the cake completely in the pan on a rack. Serve with whipped cream.

AMISH SHOOFLY CAKE

Steps:

• Preheat oven to 350°.
• Mix brown sugar, flour, and butter with a pastry blender until you have fine crumbs.
• Reserve two cups of the crumbs for the top.
• Combine the boiling water and baking soda, then add the molasses and salt. Mix well.
• Mix the molasses mixture with the remaining crumbs. And pour this into a greased 9x13" baking dish.
• Starting at the edges, scatter the reserved 2 cups of crumbs over the top.
• Bake for about 45 - 50 minutes. Cool and enjoy.

SHOO FLY CAKE

Steps:

• 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 and 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.

SHOO FLY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
• Dissolve soda in boiling water. Set aside.
• Mix together flour, brown sugar, salt, and vegetable oil to form a crumb-like mixture. Reserve 1 cup of the crumbs. Mix the remaining crumbs with the water and soda mixture. Pour batter into the prepared pan. Sprinkle the reserved crumbs on top.
• Bake for 45 minutes, or until done.

PENNSYLVANIA SHOO FLY CAKE

Steps:

• Pre-Heat oven to 350 degrees. Grease a 13x9 inch baking pan.
• Using a large bowl, stir the flour,brown sugar,and salt together. Add the butter. Work the butter into the mixture until you have crumbs using a pastry blender or rubbing the mixture together with your fingers. Take out 1 1/2 cups of crumbs, reserve for the topping.
• In a large bowl combine the boiling water,molasses and baking soda, mix well with a whisk. Make sure to use a large bowl, when the baking soda is added it foams up quiet a bit.
• Add 1/2 the liquid to the crumb mixture. Mix until moist and smooth. Add the remaining liquid and mix until just incorporated, the batter will be slightly runny.
• Pour the batter into your prepared pan, top with reserved crumbs. press crumbs into the batter lightly. Bake 45 minutes or until a tooth pick inserted in the center comes out clean.

SHOOFLY PIE

Steps:

• Preheat oven to 400 degrees. Mix together the crumb topping ingredients: flour, brown sugar, and coconut oil until pea-sized crumbs form. Set aside.
• Mix together molasses, corn syrup, brown sugar and eggs until smooth.
• Dissolve baking soda in hot water. Slowly pour into the molasses mixture and stir until combined. Mix will be runny.
• Pour half of syrup into an unbaked pie shell, top with half of crumb mixture, then rest of syrup, finishing with crumbs on top. Bake at 400 degrees for 10 minutes, then at 350 for 40-50 minutes until set. Best served warm or cold with milk.

SHOO FLY CAKE

Steps:

• 1. Mix first four ingredients with a pastry blender as you would pie dough. Remove 3/4 cup of crumbs and set aside for crumb topping.
• 2. Dissolve baking soda in 1/4 cup boiling water.
• 3. Mix leftover crumbs, molasses, soda mixture and remaining 2 cups of boiling water together.
• 4. Pour mixture into greased 10 x 13 x 2" pan.
• 5. Sprinkle reserved crumbs on top of mixture.
• 6. Bake @ 350 degrees for 35-40 minutes

PENNSYLVANIA DUTCH SHOO-FLY CAKE

Steps:

• Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
• In another bowl, mix: molasses, baking soda and hot water.
• Stir until mixed and some of the foam disappears.
• Add to the crumb mixture and stir until blended.
• Put in a 9 X 13 inch loaf pan that has been greased and floured.
• Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.

SHOOFLY CAKE RECIPE FROM THE ESSENTIAL AMISH COOKBOOK

Steps:

• Preheat oven to 350°
• Grease a 9 x 13″ baking pan.
• Combine flour, brown sugar, salt and butter by hand to form fine crumbs.
• Reserve 3/4 cup of this crumb mixture to put on top of the cake.
• Separately mix together the boiling water, molasses and baking soda (note: this will foam up very quickly. Be close to the bowl with the dry ingredients. Don't ask.)
• Stir into the crumb mixture just until mixed (note: this is a VERY wet batter.)
• Pour into the prepared cake pan and sprinkle with the reserved mixture.
• Bake in the preheated oven for 30 - 40 minutes (note: my cake took 37 minutes to bake)
• Cool on a wire rack and then cut into squares.
• To serve: you can either dust with confectioner's sugar or top with whipped cream