Are you a fan of coffee and cake recipes? Then you don’t want to miss out on this delicious Shoofly Coffee Cake Recipe. The unique combination of brown sugar, molasses, and sour cream makes for a moist and flavorful cake that’s perfect for breakfast or dessert.
Originating from Pennsylvania Dutch country, Shoofly Cake is a traditional dish that has been passed down through generations. Named after its ability to attract flies, this cake has stood the test of time and has evolved into numerous adaptations, including the Shoofly Coffee Cake.
Not only is this recipe delicious, but it’s also relatively easy to make with simple ingredients that you may already have in your pantry. So why not whip up a batch and enjoy it with a hot cup of coffee or tea? Trust me; you’ll be glad you did.
Why You’ll Love This Recipe
Attention all coffee cake lovers – this shoofly coffee cake recipe is an absolute must-try! Trust me, once you take a bite of this delectable dessert, you’ll never want to go back to plain old coffee cake again.
One of the reasons why you’ll love this recipe is because it incorporates traditional Pennsylvania Dutch flavors. The molasses and brown sugar give it that distinct sweetness that we all know and love, while the cinnamon and walnuts add a warm, nutty flavor that pairs perfectly with your morning cup of coffee.
Additionally, this recipe is incredibly versatile – you can enjoy it for breakfast, dessert, or anything in between! You can even make shoofly cupcakes or a shoofly pie using the same base recipe.
But what truly sets this shoofly coffee cake recipe apart from the rest is its texture. The crumbly topping combined with the moist cake creates a unique contrast that will leave your taste buds begging for more.
It’s also a great option when you’re expecting guests as it can be prepared well in advance and keeps well. The ingredients are simple enough but combine to create rich, wholesome flavour. In fact, it’s so delicious that it has been known to be referred to as “The Fly Cake” by some baking enthusiasts!
Trying out new recipes can be intimidating, but trust me when I say this shoofly coffee cake recipe is worth every step of the process. So, what are you waiting for? Gather up those ingredients and get ready to indulge in a mouth-watering slice of heaven!
Here are the ingredients you will need to make a delicious shoofly coffee cake. Be sure to measure each ingredient precisely for the best taste and texture.
- 4 cups all-purpose flour
- 2 cups brown sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups boiling water
- 1 cup molasses
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/3 cup walnuts, chopped
- 1/3 cup butter, melted
- 1 tablespoon cinnamon
Keep in mind that the ingredients can be easily adjusted to serve more or less people, and for different variations of the recipe. Also, you can use different brands or types of ingredients as long as they are equivalent to the ones mentioned above.
The Recipe How-To
Preheat and Grease:
Preheat the oven to 350°F. Grease a tube pan with butter or cooking spray.
Mix the Crumb Topping:
In a small bowl, combine 1 cup of all-purpose flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon. Cut in 1/2 cup of cold butter until coarse crumbs form. Set aside.
Mix the Dry Ingredients:
In a separate mixing bowl, mix 4 cups of all-purpose flour, 2 cups of brown sugar, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt.
Create the Well:
Make a well in the center and add 1 1/2 cups of boiling water mixed with 2 cups molasses large eggs at room temperature, granulated white sugar, melted butter and 1 teaspoon vanilla extract.
Stir together until well combined.
Add the Sour Cream:
Whisk in 3/4 cup sour cream until fully incorporated. The batter will be thick.
Add to Pan:
Pour half the batter into the prepared tube pan. Sprinkle with half of the crumb topping mixture. Add remaining batter on top and sprinkle with remaining crumb mixture.
Bake for 60-70 minutes, or until a tester comes out clean when inserted in the center.
Serve warm with coffee or tea.
Substitutions and Variations
One of the joys of making shoofly coffee cake is that there is so much room for variation and experimentation. Here are some substitutions and additions you might want to try:
– If you’re not a fan of walnuts, you can swap them out for your favorite nut or leave them out altogether.
– Use light molasses instead of dark molasses for a milder flavor. For even more variety, try using honey or maple syrup instead of molasses.
– Experiment with different spices to make the cake your own. Some delicious options include nutmeg, cardamom, and allspice.
– For a gluten-free version, substitute a gluten-free flour blend for the all-purpose flour. Be aware that the texture may be slightly different from the original recipe.
– Add raisins or chocolate chips for an extra tasty touch.
– Instead of making one large cake, try baking shoofly cupcakes with a cinnamon crumb icing on top.
Keep in mind that substituting ingredients can change the texture and taste of the cake, so be sure to adjust measurements accordingly and make a note of what worked best for next time.
Serving and Pairing
The shoo fly coffee cake is a delectable treat that can be enjoyed for breakfast, brunch or as a dessert with your favorite beverage. You can serve it warm or at room temperature with a dollop of whipped cream, a dusting of powdered sugar or even with a scoop of ice cream on the side.
Pairing options for the shoofly coffee cake are many and versatile. Its sweetness calls for something savory to balance it out, so try pairing it with eggs done to your liking, sausage or bacon. For a more refreshing meal, pair it with fresh berries, sliced peaches or citrus fruits. If you’re serving it as dessert, try pairing it with a cup of hot coffee or tea to enhance its flavors.
For those looking for an alcoholic pairing, try serving the shoofly coffee cake with a glass of port wine or sherry. The richness and sweetness of the cake will complement the complexity of the fortified wine. A glass of amaretto liqueur can also do wonders if you prefer something sweeter.
Overall, the shoofly coffee cake is very versatile and pairs well with many dishes and beverages depending on your preferences. Whether you’re serving it for breakfast, brunch or as a dessert after dinner, it’s sure to please all who indulge in this delicious classic Pennsylvania Dutch treat.
Make-Ahead, Storing and Reheating
Shoofly coffee cake is one of those desserts that taste even better the next day. So, if you have a big event coming up or just feel like enjoying it for a few days, you can make it ahead of time.
To make ahead:
Bake the shoofly coffee cake as directed and let cool completely. Then wrap it tightly in plastic wrap and store it in an airtight container at room temperature for up to three days. This will allow the flavors to meld together and produce an even more delicious cake.
If you want your cake warm and fresh out of the oven, you can easily reheat it in the microwave or oven. Simply cut out a slice, place it on a microwave-safe plate, and microwave it for about 10-15 seconds until heated through. Alternatively, you can preheat your oven to 350°F (175°C), place the cake slices on a baking sheet, and warm them for about 5 minutes until heated through.
If you have leftover shoofly coffee cake that you want to save, you can store it in an airtight container in the refrigerator for up to four days. Keep in mind that the longer the cake sits in the fridge, the drier it may become.
Overall, shoofly coffee cake is versatile and easy to store – making it perfect for those with busy schedules who still love indulging in homemade treats!
Tips for Perfect Results
Before diving into the recipe, let me share with you some tips to ensure that you achieve the perfect Shoofly Coffee Cake.
Firstly, make sure that all the ingredients are at room temperature before starting. This is especially important when it comes to butter and eggs. Room temperature butter will cream better resulting in a fluffy cake, while room temperature eggs will mix more easily and distribute evenly in the batter.
Secondly, make sure you use fresh baking soda and baking powder as they are responsible for the cake rising. Using stale ones could result in a flat cake. Always check the expiration date before using them.
Thirdly, if you’re using sour cream, make sure it’s full fat and not reduced fat as it contains a higher fat content which would give you a moist cake.
Fourthly, do not over-mix the batter once you have added the dry ingredients to the wet ingredients. Over-mixing could result in a dense cake instead of a light and fluffy one.
Fifthly, do not open the oven door too often during baking as this will cause fluctuations in temperature and affect the rise of the cake. Only open the oven door when necessary, like when checking for doneness or when rotating your cake pan halfway through baking.
Sixthly, let your Shoofly Coffee Cake cool down completely once it’s baked before slicing into it. This is important as slicing into a hot cake could cause it to crumble or break.
By following these tips, your Shoofly Coffee Cake will come out perfectly every time.
In conclusion, if you want to make the perfect shoofly coffee cake, then this recipe is what you need. It’s packed with delicious ingredients like molasses, brown sugar, and cinnamon – which all come together to create a mouth-watering and indulgent dessert.
So why not give it a try? Not only is it a classic Pennsylvania Dutch recipe, but it’s also easy to make, and you can customize it to your liking. Whether you prefer a crumbly topping or something more chocolatey, there are plenty of variations to choose from.
And with our tips for perfect results, you’ll be able to achieve that perfect texture and flavor every time. So what are you waiting for? Try out our shoofly coffee cake recipe today and indulge in the sweet taste of nostalgia. Trust me; it’ll be worth it.
Shoofly Coffee Cake Recipe
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup molasses
- 1 1/3 cups sour cream
- 1/2 cup brown sugar
- 1/2 cup walnuts, chopped
- 1 1/2 teaspoons cinnamon
- 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.