Old-Fashioned Shoofly Coffee Cake
A delightful fusion of nostalgia and flavor, this Shoofly Coffee Cake rejuvenates a cherished 1950s classic. Soft and moist, with hints of molasses and cinnamon, this coffee cake is a treat worth savoring. Layered with a crunchy walnut and brown sugar filling, it's a coffee cake that will make any morning special and satisfy even the most discerning sweet tooth. You'll keep coming back for more, much quicker than any fly could ever arrive!
12
Servings
333
Calories
13
Ingredients
Ingredients
all-purpose flour
3 cups
baking powder
1 1/2 teaspoons
baking soda
2 teaspoons
salt
1/4 teaspoon
butter
3/4 cup (softened)
granulated sugar
1 cup
eggs
3
vanilla extract
1 1/2 teaspoons
molasses
1/2 cup
sour cream
1 1/3 cups
brown sugar
1/2 cup
walnuts
1/2 cup (chopped)
ground cinnamon
1 1/2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-inch tube pan, ensuring all surfaces are well-coated to prevent sticking.
2
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3
Using an electric mixer, cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
4
Add in the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract and molasses, blending until smooth.
5
Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream. Start and end with the dry mix, ensuring you mix just until combined for a smooth batter.
6
To prepare the filling, combine the brown sugar, chopped walnuts, and ground cinnamon in a separate small bowl. Mix well.
7
Pour one-third of the batter into the prepared tube pan, spreading evenly. Sprinkle with one-third of the nut and sugar mixture.
8
Repeat with another layer of batter and nut mixture, and finish with the final layer.
9
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes before transferring to a wire rack.
10
Once cooled, slice and serve the cake. Enjoy a warm, sugary slice with your favorite coffee or tea.
Nutrition Information
17.5g
Fat
40.8g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Old-Fashioned Shoofly Coffee Cake?
This Shoofly Coffee Cake is a soft and moist 1950s classic rejuvenation featuring molasses, cinnamon, and a crunchy walnut and brown sugar filling.
How many servings does this recipe yield?
The recipe makes approximately 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What type of pan should I use for this coffee cake?
A 10-inch tube pan is recommended for this recipe.
How do I prepare the tube pan?
You should grease and lightly flour the pan to ensure all surfaces are coated to prevent the cake from sticking.
What are the nutritional values for one serving?
Each serving contains 333 calories, 17.5g of fat, 40.8g of carbohydrates, and 4.2g of protein.
What ingredients are in the crunchy filling?
The filling consists of brown sugar, chopped walnuts, and ground cinnamon.
What role does molasses play in this recipe?
Molasses provides a deep, nostalgic flavor and contributes to the soft, moist texture of the cake.
Should the butter be cold or room temperature?
The butter should be softened so it can be creamed effectively with the granulated sugar.
How many eggs are required?
This recipe requires 3 eggs, added one at a time.
Why is sour cream used in the batter?
Sour cream adds moisture and a slight tanginess that balances the sweetness of the molasses and sugar.
What is the correct way to incorporate the dry ingredients?
Gradually mix the dry ingredients into the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
How do I assemble the layers in the pan?
Pour one-third of the batter into the pan, sprinkle with one-third of the nut mixture, and repeat this process until you have three layers of each.
How long does the Shoofly Coffee Cake need to bake?
The cake should bake for approximately 55 minutes.
How can I tell if the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean.
How should I cool the cake?
Let the cake cool in the pan for a few minutes before transferring it to a wire rack to finish cooling.
What nuts are recommended for this recipe?
The recipe specifically calls for chopped walnuts.
Is there vanilla in this recipe?
Yes, 1 1/2 teaspoons of vanilla extract are mixed into the wet ingredients.
What leavening agents are used?
This recipe uses both baking powder (1 1/2 teaspoons) and baking soda (2 teaspoons).
What kind of flour should I use?
The recipe calls for 3 cups of all-purpose flour.
Can I serve this cake warm?
Yes, it is delicious served warm with your favorite coffee or tea.
How much molasses is used?
The recipe requires 1/2 cup of molasses.
Is there salt in the batter?
Yes, 1/4 teaspoon of salt is whisked into the dry ingredients.
How much brown sugar is in the filling?
The filling uses 1/2 cup of brown sugar.
What is the amount of granulated sugar for the cake?
The cake batter uses 1 cup of granulated sugar.
Can I use an electric mixer?
Yes, an electric mixer is recommended for creaming the butter and sugar and for blending the wet ingredients.
What is the total count of ingredients?
There are 13 total ingredients in this recipe.
Does this cake contain cinnamon?
Yes, 1 1/2 teaspoons of ground cinnamon are used in the filling mixture.
Is this recipe considered a dessert or breakfast?
While technically a coffee cake often served for breakfast or brunch, its sweet profile makes it a popular dessert option as well.
What makes this 'shoofly' style?
The name and style come from the use of molasses and the crumb-like layering, inspired by traditional Pennsylvania Dutch shoofly pie flavors.