Shoo-Fly Cake
Shoo-Fly Cake is a classic Pennsylvania Dutch dessert featuring a moist, spiced cake topped with a crunchy crumb topping. The rich molasses and cinnamon flavors create a warm, comforting treat perfect for family gatherings or cozy afternoons with coffee or tea.
Ingredients
Instructions
- Mix with hands the first five ingredients: margarine, light brown sugar, sifted flour, salt, and cinnamon.
- Remove 2 cups of crumbs from the mixture and set aside.
- Mix the remaining crumbs with boiling water, molasses, and baking soda until well combined.
- Pour the mixture into an ungreased 9 x 13-inch pan.
- Sprinkle the remaining crumbs on top of the batter.
- Bake at 350°F (175°C) for 45 minutes until cooked through and golden.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're looking for a lighter option, substitute half the sugar with applesauce. Sifting the flour ensures a lighter texture, which is key for a cake like this. Additionally, if you want to add a twist, incorporate some chopped nuts or raisins into the crumb mixture for added texture.
Serving Suggestions
Serve Shoo-Fly Cake slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. For a complete meal, consider serving it alongside a fresh salad or dishes like Cranberry Congealed Salad for a balanced spread.
Storage & Reheating
Store leftover Shoo-Fly Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to enjoy it warm later, simply reheat individual slices in the microwave for about 15-20 seconds, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Shoo-Fly Cake contains roughly 1216 calories, with 6g protein, 119g carbohydrates, and 81g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1896mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can substitute dark brown sugar for light brown sugar if you prefer a deeper flavor. However, keep in mind that it may alter the sweetness and moisture slightly. For a healthier alternative, consider using coconut sugar, but this may also change the color and taste of the cake.
What if I don't have molasses?
If you don't have molasses, you can replace it with honey or maple syrup, although the flavor will differ. To maintain the color and moisture level, use a combination of these substitutes with a bit of brown sugar for sweetness.
Can this recipe be made vegan?
Absolutely! To make a vegan version, replace margarine with a vegan butter substitute and use a flaxseed meal mixed with water as an egg replacer. Additionally, ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).