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