Shoofly Crumb Cake

"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."
 
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photo by Geraldine Cannon Be photo by Geraldine Cannon Be
photo by Geraldine Cannon Be
Ready In:
1hr 5mins
Ingredients:
8
Serves:
15
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. Loved this cake! Makes a large coffeecake, and the topping is really delicious.
     
  3. I baked this cake and took it to work. My boss said it was the best cake she had ever eaten in her life. However, I did use Brer Rabbit Full Flavored Molasses rather than table molasses.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm a stay at home mom to four kids. I love gardening and doing some floral designing on the side. I also like cooking simple, tasty meals with the ingredients I have on hand.
 
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