Shoofly Crumb Cake

READY IN: 1hr 5mins
Recipe by kzmom

If you like molasses, you will love this rich, moist cake. The recipe comes from a Pennsylvania Dutch restauranteur named Betty Groff and is published in an old book by her called Good Earth and Country Cooking.

Top Review by Geraldine Cannon Be

I made this cake, and it is wonderful! However, I did some things differently. I baked mine for 45 minutes, and used a glass dish that was 9 1/2 by 13 1/2, so I had reserved 1 1/2 cups of the crumbs to put on top of the batter in the dish. I also used 1/2 cup of dark brown sugar instead of the 1 cup of light brown. I suggest using the best molasses possible, and getting some great vanilla ice-cream to go along with this excellent cake. It is better the second day, when it has settled into itself.

Ingredients Nutrition

Directions

  1. Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
  2. Reserve one cup of the crumbs for topping.
  3. Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
  4. Pour this mixture into a greased 9 x 13 inch baking pan.
  5. Sprinkle the reserved 1 cup of crumbs on top.
  6. Bake in a 350 F oven for 55 minutes.

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