#42 Shoo-fly Cake

This cake was fairly easy but also an adventure. In the book she often has you use a 9 x 2″ round cake pan for the one-layer “quick cakes”, but more than once, the batter has filled the pan to the rim and then overflowed in the middle of baking, making a big mess in my oven. I would change all those recipes to either omit some of the batter or (if one exists) use a 9 x 3″ pan. You will see why!

It’s called Shoo-fly cake after a Pennsylvania-Dutch dessert Shoo-fly Pie. Pie recipe turned cake, and it’s not quite the sticky sweet result like the pie, but it is good. 🙂

Crumb topping ingredients

Crumb topping ingredients

Greased pan

Greased pan

Cake ingredients

Cake ingredients

flour and brown sugar

flour and brown sugar

butter pinched in

butter pinched in

molasses and other wet ingredients

molasses and other wet ingredients

with eggs

with eggs

whisked dry ingredients

whisked dry ingredients

wet and dry combined

wet and dry combined

in the pan

in the pan

with the topping

with the topping

Baked?!

Baked?! And yucky my oven needs a good cleaning…

Cooled and sunk. Just like a volcano.

Cooled and sunk. Just like a volcano.

Sunken in. :(

Sunken in. 😦

It was easy and delicious, definitely worth another go, hopefully without a volcanic explosion next time.

The timing wasn’t bad either as it tasted a lot like ginger snaps in cake form, but not too Christmassy. 🙂

At the pumpkin patch!

At the pumpkin patch!

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