Best Shoofly Coffee Cake Recipes

SHOOFLY COFFEE CAKE

Shoofly Coffee Cake image

A sugar crumb topping lends to this moist coffee cake's appeal. The rich molasses flavor really shines through. Slices are good served warm or at room temperature.

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups buttermilk pancake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup milk
1/3 cup molasses
1/4 cup sugar
2 tablespoons cold butter

Steps:

In a large 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° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 411mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

SHOOFLY COFFEE CAKE

Shoofly Coffee Cake image

From a 1950s cookbook whose cover is long-lost, Shoofly Pie in cake form. One of my husband's favorites, it's not around long enough for me to have to shoo flies away!

Provided by Julie Bs Hive

Categories Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

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

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.