February 22, 2009

Shoofly Cake

A twist on the traditional Pennsylvania Dutch Shoofly pie, this can sometimes be an acquired taste - but for me, it's a wonderful comfort food.

1/2 c butter
1 c sugar
2 c flour
1/2 c molasses
1 c cold water
1/2 t baking soda

Cream the butter and add the sugar. Blend in the flour. Reserve 1/2 c of this mixture for the topping. In another bowl, combine molasses, water and baking soda. Slowly add the wet mixture to the dry, blending well.

Pour into a greased 8x8 pan and top with the reserved crumb mixture. Bake at 350 for 55 minutes.

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