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
