Here’s a cake that’s a kissing cousin to Shoofly Pie, which is so-called because its molasses sweetness apparently attracts flies. Perhaps not all that appetizing to think about! I can assure you, though, it’s too early in the season for any buzzing creatures to hover around this delicious coffee cake. It’s moist with sour cream and molasses and would be perfect for a picnic or potluck dinner, or for lunch boxes, for that matter. Here is the recipe:
Shoofly Coffee Cake
3/4 cup butter, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla
1/2 cup molasses
3 cups flour
1-1/2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1-1/3 cups sour cream
Filling: Mix 1/2 cup brown sugar, 1/2 cup finely chopped nuts and 1-1/2 teaspoons ground cinnamon
Heat oven to 350 degrees. Grease a Bundt cake pan. Prepare the filling and set aside. Mix together the flour, baking powder, baking soda and salt, and set aside. Mix softened butter, sugar, eggs, vanilla and molasses in a large mixing bowl. Beat until thoroughly combined–about 300 vigorous strokes by hand. Stir in the flour mixture, alternating with the sour cream. Start and end with the flour, and stop stirring the moment it’s mixed in.
Spread 1/3 of the batter into the Bundt pan, and sprinkle with some of the filling. Repeat two times, ending by sprinkling the top with the filling. Bake until a skewer comes out dry–about 50 to 55 minutes. Cool slightly (about 10 minutes) before upending from pan onto plate. This cake can be refrigerated and kept on hand for up to five days.
Baking notes: As with much baking, starting out with well-softened butter is important. It shouldn’t be melting or separating, but it should be soft enough to mash and then beat with a spoon. You can also bake this in two 9 x 5 x 3 inch loaf pans.
I’ve been on a potholder knitting binge, something that as a modern woman, I’m not sure I want to admit to. I should be leaning in! Rather be sitting and knitting potholders, though. This pattern came from an old copy (circa 1951) of Workbasket Magazine. It’s quite mesmerizing, like knitting your way around a mandala, and I am on my third one. Must stop! If you know the garter stitch, and how to slip a stitch, and make a yarn over, you can make this. I used Lily Sugar’n Cream cotton yarn, and two #3 double pointed needles.
Here are the instructions. I am hoping that you can highlight them, and run them off on a printer.
Here’s the Goldfinch of the Day–I just took his picture this morning. Goldfinches often seem deep in thought, though I’m pretty sure that’s not the case!
And here are a few more pictures of the grape hyacinths. The white flower is the perennial arabis.