Shoofly Coffee Cake Recipes

SHOOFLY COFFEE CAKE

Steps:

• Mix flour, baking powder, baking soda and salt; set aside.
• In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses.
• Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth.
• Mix brown sugar, walnuts and cinnamon.
• Spread 1/3 of batter in greased and lightly floured 10-inch tube pan.
• Sprinkle with 1/3 of the nut mixture. Repeat twice.
• Bake at 350° for 55 minutes or until pick inserted near center comes out clean.

SHOO-FLY CAKE

Steps:

• Mix all dry ingredients with margarine.
• Take 1 cup of mixture and reserve for topping and set aside.
• Dissolve baking soda in hot water.
• Add molasses, water and dissolved baking soda.
• Mix well.
• Pour into a greased 9x13 pan.
• Sprinkle with reserved topping mixture.
• Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.

SHOOFLY COFFEE CAKE

Steps:

• In a bowl, combine the pancake mix, cinnamon and ginger. Set aside 1/3 cup for topping. In another bowl, combine milk and molasses. Stir into dry ingredients just until moistened. Transfer to a greased 9-in. pie plate. In a small bowl, combine sugar and reserved pancake mix mixture. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Serve warm.

COFFEE-MOLASSES SHOOFLY PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
• Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
• Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

SHOOFLY COFFEE CAKE

Steps:

• In a bowl, combine the pancake mix, cinnamon and ginger. Set aside 1/3 cup for topping. In another bowl, combine milk and molasses. Stir into dry ingredients just until moistened. Transfer to a greased 9-in. pie plate. In a small bowl, combine sugar and reserved pancake mix mixture. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Serve warm.

SHOOFLY CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. , Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.