Pennsylvania Dutch shoofly cake is a molasses-scented crumb cake associated with Pennsylvania German baking, with a tender, dark cake beneath a buttery, sandy topping. This version balances the deep flavor of molasses with brown sugar and cinnamon, and it is easy to portion for a gathering or enjoy with coffee.
Ingredients
- 4 cups (500 g) all-purpose flour
- 1 cup (200 g) packed light or dark brown sugar
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- 1 teaspoon ground cinnamon (about 2.5 g)
- 1 teaspoon fine salt (6 g)
- 1 cup (240 ml) hot water
- 1 teaspoon baking soda (5 g)
- 1 cup (340 g) unsulphured baking molasses, such as regular or robust molasses
- 1 large egg (about 50 g without the shell), at room temperature
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Heat the oven to 350°F (177°C). Grease a 9-by-13-inch (23-by-33-cm) baking pan, then line the bottom with parchment if you want to lift out neat squares. Set the pan aside while you make the crumb mixture.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter. Work it in with your fingertips, a pastry cutter, or the paddle attachment of a mixer on low speed until the mixture looks like coarse crumbs, with some pieces about the size of peas. Avoid mixing until it becomes a smooth dough; the loose crumbs give the cake its characteristic topping.
- Scoop out 1½ cups (about 210 g) of the crumb mixture and set it aside for the top. Tip the remaining crumbs into a second large bowl. This is the base for the molasses cake batter.
- Stir the baking soda into the hot water until it dissolves. Add the molasses and whisk until combined. Let the mixture stand for about 5 minutes, until it is warm rather than steaming hot. In a small bowl, beat the egg with the vanilla. Whisking the egg into the molasses mixture once it has cooled slightly helps it blend evenly instead of forming streaks.
- Pour the molasses mixture into the larger bowl of crumbs. Stir just until no large dry patches remain. The batter will be thin and may look slightly lumpy; that is normal. Scrape it into the prepared pan and spread it into an even layer. Sprinkle the reserved crumbs evenly across the surface without pressing them down.
- Bake on the center rack for about 38 minutes. The topping should look dry and set, and a wooden pick inserted into the cake beneath the topping should come out with a few moist crumbs rather than wet batter. Because the batter contains egg, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center with a food thermometer if you want a temperature check. If the center is still wet, bake for a few more minutes and check again.
- Set the pan on a rack and cool the cake for at least 60 minutes before slicing. The crumb topping firms as it cools, and the molasses layer is easier to cut once it is no longer hot. Serve warm or at room temperature.
Tips
- Choose the right molasses. Regular unsulphured baking molasses gives a rounded, familiar flavor. Robust molasses is darker and more assertive, so use it if you enjoy a pleasantly bitter edge. Blackstrap is much more bitter and less sweet; it can overpower this cake, so it is not the best one-for-one choice.
- Keep the butter cold. Cold butter creates distinct crumbs that bake into a crisp, nubbly top. If the mixture starts to feel greasy while you work, chill the bowl for 10 minutes before continuing. The crumbs do not need to be perfectly uniform.
- Measure flour gently. Spoon flour into a dry measuring cup and level it, or weigh it. Scooping directly from the bag can pack in extra flour, making the crumb topping dense and the cake less tender.
- Use a pan of the stated size. A smaller, deeper pan makes the center take longer to bake and can leave it underdone while the edges darken. If using a glass pan, begin checking a few minutes early; glass can retain heat differently, so judge the cake by the set center as well as the timer.
Serving Suggestions
Cut the cooled cake into 12 generous squares, or make smaller pieces for a dessert table. Shoofly cake is often served simply, with coffee or tea; its sweetness and molasses flavor do not need elaborate decoration. A spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes it feel more like a plated dessert. Add the topping just before serving so it does not soften the crumb crust.
For breakfast or an afternoon snack, serve a modest square with hot coffee, black tea, or milk. If the cake is chilled, let a piece sit at room temperature for 15 to 20 minutes, or warm it briefly as described below. The crumb topping is at its most distinct on the day it is baked, while the molasses flavor remains enjoyable after the cake has been stored.
Variations
Pennsylvania Dutch baking includes many regional and household versions, so shoofly cake is not a single fixed formula. This recipe is the crumb-cake style: crumbs go both into the batter and over the top. It is different from wet-bottom shoofly pie, which has a pastry crust and a gooier molasses layer. If you want a pie rather than a cake, use a recipe developed for a pie shell instead of pouring this batter into one.
For a more pronounced spice note, add ¼ teaspoon (about 0.5 g) ground ginger or ⅛ teaspoon (about 0.3 g) ground cloves to the dry ingredients. Keep the additions modest so they do not mask the molasses. You can also replace the cinnamon with ½ teaspoon (about 1 g) ground ginger for a simpler variation.
To add a little crunch, fold ½ cup (60 g) finely chopped walnuts into the batter after combining the wet and dry ingredients, or scatter them over the crumb topping. Nuts are optional and change the texture, so leave them out if you want a traditional soft cake with a fine crumb top. A small handful of raisins can also be folded into the batter, though they make each slice sweeter and chewier.
If you have only salted butter, use it in place of the unsalted butter and reduce the added salt to ½ teaspoon (3 g). For a dairy-free cake, a firm plant-based butter substitute can replace the butter by weight; choose one intended for baking, since soft spreads can make the topping greasy. The flavor and crispness may differ somewhat from a butter-based crumb.
Storage and Reheating
Let the cake cool, then cover the pan or transfer pieces to an airtight container. Refrigerate it within 2 hours of baking. It keeps well for 3 to 4 days in the refrigerator; the topping will gradually soften, but the cake should remain moist. For the best crumb texture, serve it the day it is made or warm stored portions briefly before eating.
To reheat an individual piece, microwave it for about 10 to 15 seconds, then add a few seconds at a time until just warm. For several pieces, arrange them in a baking dish, cover loosely with foil, and warm at 300°F (149°C) for 8 to 12 minutes. Avoid prolonged heating, which can dry the edges. For longer storage, wrap fully cooled slices well and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm if desired.
Frequently Asked Questions
What is Pennsylvania Dutch shoofly cake?
Shoofly cake is a molasses-flavored cake topped with buttery flour-and-sugar crumbs. It is associated with Pennsylvania German baking. Recipes vary: some have a drier, more cake-like crumb, while others are softer and moister. This recipe bakes the crumb mixture into both the cake and its topping.
Can I use blackstrap molasses?
You can, but it is not the closest substitute for regular baking molasses. Blackstrap has a notably stronger, more bitter flavor and less sweetness, which can make the cake taste harsh. If it is your only option, replace only part of the molasses with blackstrap and use regular molasses, if available, for the rest.
Why is my crumb topping melting into the cake?
The topping can sink if it is too fine, warm, or pressed into the batter. Keep the butter cold, reserve coarse crumbs before making the batter, and scatter them loosely over the surface. A little merging is normal, but a distinct layer of crumbs should remain after baking.
How can I tell when the center is baked?
The top should look set, and a pick inserted into the cake—not just the crumb topping—should come out without liquid batter. If using a food thermometer, check the center for at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the top is already dark but the center needs more time, loosely cover the pan with foil.
Can I make the cake ahead?
Yes. Bake it a day ahead, cool it completely, and cover it before storing. It can sit at room temperature for serving on the day it is baked, but refrigerate it within 2 hours and keep it chilled for longer storage. Warm individual pieces briefly before serving if you prefer a softer, warm cake.
Can I bake this in a round pan?
A 9-inch (23-cm) round pan is generally too small for the full batch and may overflow or leave the center underbaked. Use the specified 9-by-13-inch pan for this quantity. To use a smaller pan, scale down the ingredients and check the cake early, since a different depth changes the baking time.
Related
- Pennsylvania Dutch Eggnog: A Creamy Holiday Custard
- Dutch Baby Recipe: A Puffy, Golden Oven Pancake for Brunch
- Pennsylvania Dutch Chicken Pot Pie Recipe, 1950s Style
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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