Shoo-Fly Coffee Cake

A coffee cake with the flavors of the famous Pennsylvania Dutch Shoo-fly Pie. It’s really a molasses version of our favorite Sour Cream Coffee Cake.

Ingredients

  • ¾ cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1½ teaspoons vanilla
  • ½ cup light molasses
  • 3 cups all-purpose flour*
  • 1½ teaspoons baking powder
  • 2 teaspoons soda
  • ¼ teaspoon salt
  • 1⅓ cups dairy sour cream
  • Filling (below)

Directions

  1. Heat oven to 350 degrees.
  2. Grease tube pan, 10x4 inches, or 2 loaf pans, 9x5x3 inches.
  3. Combine butter, sugar, eggs, vanilla and molasses in large mixer bowl.
  4. Beat on medium speed 2 minutes or 300 vigorous strokes by hand.
  5. Mix in flour, baking powder, soda and salt alternately with sour cream.
  6. For tube pan, spread ⅓ of batter (about 2 cups) in pan.
  7. Sprinkle with ⅓ of Filling (about 6 tablespoons).
  8. Repeat 2 times.
  9. For loaf pans, spread ¼ of batter (about 1½ cups) in each pan.
  10. Sprinkle each with ¼ of Filling (about 5 tablespoons).
  11. Repeat.
  12. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean.
  13. Cool slightly in pan(s) before removing.

*If using self-rising flour, omit baking powder and salt and decrease soda to 1 teaspoon. Bake about 60 minutes.

Filling

  • Mix ½ cup brown sugar (packed), ½ cup finely chopped nuts and 1½ teaspoons cinnamon.