Best Pennsylvania Dutch Shoo Fly Cake Recipes

SHOO FLY CAKE

Steps:

• Preheat oven to 350° F.
• Grease and flour a 13" x 9" inch pan.
• For the crumbs, combine the flour, sugar and butter. Mix with hands to form crumbs. Measure out 1-1/4 cups for topping and set aside.
• For the cake, add the molasses and 1 cup of hot water to the remaining crumbs. Beat well. Add the remaining 1 cup of water and beat again.
• Dissolve the baking soda in the 1 tablespoon of warm water. Add to batter with a dash of salt. Mix well.
• Pour into prepared cake pan. Sprinkle the top with reserved crumbs.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely on a rack before cutting and serving.

AMISH SHOOFLY CAKE

Steps:

• Preheat oven to 350°.
• Mix brown sugar, flour, and butter with a pastry blender until you have fine crumbs.
• Reserve two cups of the crumbs for the top.
• Combine the boiling water and baking soda, then add the molasses and salt. Mix well.
• Mix the molasses mixture with the remaining crumbs. And pour this into a greased 9x13" baking dish.
• Starting at the edges, scatter the reserved 2 cups of crumbs over the top.
• Bake for about 45 - 50 minutes. Cool and enjoy.

PENNSYLVANIA DUTCH SHOO-FLY CAKE

Steps:

• Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
• In another bowl, mix: molasses, baking soda and hot water.
• Stir until mixed and some of the foam disappears.
• Add to the crumb mixture and stir until blended.
• Put in a 9 X 13 inch loaf pan that has been greased and floured.
• Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
• Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
• Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.