Old Fashioned Shoofly Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9-by-13-inch baking pan.
• Mix the flour, spices, salt and sugars, then cut in the shortening and butter with a pastry blender or similar tool until the mixture is the consistency of fine crumbs.
• Set aside 1 cup of the mixture.
• In another bowl, pour the boiling water over the molasses and stir until dissolved.
• Stir in the baking soda.
• When the bubbling subsides, add to the dry ingredients and stir until smoothly blended.
• Pour the batter into the prepared pan.
• Give the pan a good thunk to settle contents, and drag a knife a few times through the center of the batter from the outside to the middle to help the cake rise evenly.
• Sprinkle with reserved cup of crumbs.
• Bake for about 50 minutes, or until a toothpick inserted into the cake comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

Steps:

• Mix flour, baking powder, baking soda and salt; set aside.
• In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses.
• Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth.
• Mix brown sugar, walnuts and cinnamon.
• Spread 1/3 of batter in greased and lightly floured 10-inch tube pan.
• Sprinkle with 1/3 of the nut mixture. Repeat twice.
• Bake at 350° for 55 minutes or until pick inserted near center comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. , Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.