are baking our 1st cake from
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| Julie Richardson's Vintage Cakes |
Shoo-Fly Cake on page 12
Don't you just love the name of this cake!
top: wet ingredients
top: dry ingredients
me to DD#2.... have you added the eggs?
DD#2 to me .... did the recipe mentioned eggs?
me to DD#2.... yes, two... aiks - in the nick of time
DD#2 to me: recipe also say 1 cup of warm coffee
me to DD#2: sure or not.... aiks! in the nick of time
~ common problem when baking more than one cake at one time! ~
Our other bake for the night >HERE<
Our other bake for the night >HERE<
Discussion on TCS board:
a) leakage - so no springform pans
b) imploding of topping -
made sure every inch of tops covered with crumbs
got problem or not? getting the cakes out of the pans?
evidently NOT! phew!
and the crumb topping very much intact!
and the crumb topping very much intact!
top n bottom pics: taken at night
top: just look at the tender texture!
top n bottoms: morning after
the only changes I made was reduction of sugar
to 3/4 cups from 1 cup
and I blitzed the ingredients for the crumb in my mini food processor
All in all, very happy with our Shoo-Fly Cake
Do check out the results by
my fellow TCS Bakers HERE!
I must say, an interesting cake!
Visit Julie Richardson's shop: Baker and Spice Bakery HERE!
History of Shoo-Fly Cake/Pie
I must say, an interesting cake!
Visit Julie Richardson's shop: Baker and Spice Bakery HERE!
History of Shoo-Fly Cake/Pie
Shoo-Fly Cake adapted from Vintage Cakes by Julie Richardson
Crumb Topping:
Crumb Topping:
1/3 cup (2.5oz) firmly packed brown sugar,
3/4 cup (3.75oz) all purpose flour,
1/4 cup (2oz) unsalted butter at room temperature, cut into small cubes
Cake:
1 cup (7oz) sugar, (I reduced it to 1/2 cup brown sugar)
3/4 cup (6oz) unsalted butter, melted,
3/4 cup (9oz) unsulfured blackstrap molassess,
2 tspns pure vanilla extract,
2 eggs,
2.5 cups (12.2 oz) all purpose flour
2 tspns ground ginger (I used grated fresh ginger)
1 tspn ground cinnamon
1 tspn baking soda
1/2 tspn fine sea salt
1 cup warm coffee (can be reheated from morning brew) (I used instant coffee)
Greased a 9x2 inch round cake pan with 1 tablespoon soft butter
Center an oven rack and preheat oven to 350dF
To make crumb topping, combine the brown sugar and the flour in a small bowl. Toss in the butter cubes and using your fingertips, pinch the butter into the dry ingredients to form crumbs. Place the bowl in the freezer whil you make the cake batter.
Whisk together the sugar, butter, molasses and vanilla in a large bowl until smooth. Blend in the eggs one at a time.
In a separate bowl, sift together the flour, ginger, cinnamon, baking soda and salt. Whisk the ingredients by hand to ensure they are well mixed. Using a rubber spatula, stir the flour mixture into the molasses batter in three additions, alternating with the coffee in two additions, beginning and ending with the flour mixture. Pour the thin batter into the prepared pan and sprinkle with the chilled crumb topping. Bake in the center of the oven until the top is firm, about 45 mins. Cool the cake on a wire rack for about 30 mins before serving warm from the pan.
Well wrapped and kept at room temperature, this cake keeps for 3 days.
*I baked mine in mini pans hence only 35mins baking time
3/4 cup (3.75oz) all purpose flour,
1/4 cup (2oz) unsalted butter at room temperature, cut into small cubes
Cake:
1 cup (7oz) sugar, (I reduced it to 1/2 cup brown sugar)
3/4 cup (6oz) unsalted butter, melted,
3/4 cup (9oz) unsulfured blackstrap molassess,
2 tspns pure vanilla extract,
2 eggs,
2.5 cups (12.2 oz) all purpose flour
2 tspns ground ginger (I used grated fresh ginger)
1 tspn ground cinnamon
1 tspn baking soda
1/2 tspn fine sea salt
1 cup warm coffee (can be reheated from morning brew) (I used instant coffee)
Greased a 9x2 inch round cake pan with 1 tablespoon soft butter
Center an oven rack and preheat oven to 350dF
To make crumb topping, combine the brown sugar and the flour in a small bowl. Toss in the butter cubes and using your fingertips, pinch the butter into the dry ingredients to form crumbs. Place the bowl in the freezer whil you make the cake batter.
Whisk together the sugar, butter, molasses and vanilla in a large bowl until smooth. Blend in the eggs one at a time.
In a separate bowl, sift together the flour, ginger, cinnamon, baking soda and salt. Whisk the ingredients by hand to ensure they are well mixed. Using a rubber spatula, stir the flour mixture into the molasses batter in three additions, alternating with the coffee in two additions, beginning and ending with the flour mixture. Pour the thin batter into the prepared pan and sprinkle with the chilled crumb topping. Bake in the center of the oven until the top is firm, about 45 mins. Cool the cake on a wire rack for about 30 mins before serving warm from the pan.
Well wrapped and kept at room temperature, this cake keeps for 3 days.
*I baked mine in mini pans hence only 35mins baking time
21 comments:
So nice! I loved it that you used several smaller pans! Everything looks lovely! Glad it turned out well for you! ;)
Hi Paloma!
Thanks for visiting so soon! Smaller pans resulting in many give-aways!
The cake is rather special!
Wow, lovely cake, and nice book! The cake looks moist and a wonderful change to brown sugar. DD2 must have tons of fun baking with DM!
Hi Joyce!
Quite a fun cake!
Lovely cake & looks so yummy! I've never heard of this book before. Thanks to you now I know it. :)
This cake sound good.
Looks like you are having great fun and phew with the just-in-times!! :):) great idea on the several smaller tins used so the cake won't look that voluminous and that way, more people can be given lots of your love from your bakes ;P
the cake is so inviting!
Well done - your cakes look so much better than my one. I was a bit disappointed. Not really thrilled with the taste or texture. Or the look of it for that matter! Oh well.
The smaller pans look like the way to go. Your cake all look so yummy! :)
Emily, I love the small loaves- what a great idea! I imagine your friends and neighbors thought it was a good idea, too! ;)
I like the little loaves...makes it much more portable, which is nice since it was a perfect breakfast/coffee cake.
Hi Emily! What a GREAT idea to use the smaller pans. Perfect for gift giving. Your cakes are beautiful. My first month with The Cake Slice and glad to be baking with you! : )
Your cakes look lovely and all your crumb topping stayed on! Wish I'd some mini cakes as my cake was dry :(
Woah you outdid yourself by making 8 cakes! They look great and it's good the crumb topping stated on so you could get the cakes out if their pans.
Looks yummy! Good to see you manage to unmould your cakes so well!
Love the little loaf versions!
Wow your shoo fly cake looks stunning! I'm also loving the mini loaves too. I'm your latest liker and fellow member of TCS x
Hi Emily, thanks for dropping by my blog! Satu cake tak cukup kah?! Love your various manifestations of the shoo Fly Cake! www.LinsFood.com
I adore vintage recipes and your cakes turned out beautifully. I could see them all wrapped up in pretty tea towels and taken on a picnic with some home made lemonade - yum.
Your little mini cakes look great. I wished I had thought of that since I wasn't a big fan of the cake and it would have been great to let others try it.
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