Indulge in the rich molasses flavor and tender crumb of a classic shoo-fly cake. This Pennsylvania Dutch dessert is the perfect combination of sweet and spicy. With a buttery streusel topping and a molasses-infused cake, this recipe is sure to be a hit at any gathering. Follow this easy recipe to create a nostalgic treat that will transport you back to simpler times.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup boiling water
- 1/2 cup molasses
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/4 cup hot water
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, granulated sugar, and cold cubed butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, mix the boiling water, molasses, baking soda, cinnamon, ginger, cloves, and salt until well combined. Add this mixture to the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan.
- In a small bowl, mix together the hot water, brown sugar, flour, and melted butter until smooth. Spoon this streusel topping over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Slice and serve the shoo-fly cake as is or with a dollop of whipped cream or vanilla ice cream for an extra treat.
