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Shoofly Coffee Cake Recipe

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This recipe for Shoofly Coffee Cake is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
3/4 c. margarine, softened
1 c. granulated sugar
3 eggs
1 1/2 tsp. vanilla
1/2 c. light molasses
1 1/3 c. sour cream
1/2 c. brown sugar, packed
1/2 c. chopped walnuts or pecans
1 1/2 tsp. cinnamon
Directions:
Directions:
Mix flour, baking powder, soda, and salt. Set aside. In large bowl of 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 in brown sugar, walnuts, and cinnamon. Spread one third of batter on greased and slightly floured 10 inch tube pan. Sprinkle with one third of the nut mixture. Repeat above process twice. Bake at 350 degrees for 55 minutes or until pick inserted near center comes out clean. Let stand on wire rack for 10 minutes. Then turn out of pan on rack. Serve slightly warm or cool.
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
This has a nice tang to it due to the molasses. I find it best warm for breakfast or tea, but it is fine cool. It has become a tradition for me to make this at Christmas time in Harpswell. It gets served as a side at Christmas breakfast.

 

 

 

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