Shoofly Coffee Cake Recipe

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A sugar crumb topping lends to this moist coffee cake's appeal. The rich molasses flavor really shines through. Slices are good served warm or at room temperature.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 8 servings


  • 2 cups buttermilk pancake mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2/3 cup milk
  • 1/3 cup molasses
  • 1/4 cup sugar
  • 2 tablespoons cold butter

Nutritional Facts

1 slice: 198 calories, 4g fat (2g saturated fat), 10mg cholesterol, 411mg sodium, 37g carbohydrate (20g sugars, 2g fiber), 4g protein.


  1. In a large bowl, combine the pancake mix, cinnamon and ginger. Set aside 1/3 cup for topping. In another bowl, combine milk and molasses. Stir into dry ingredients just until moistened.
  2. Transfer to a greased 9-in. pie plate. In a small bowl, combine sugar and reserved pancake mix mixture. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 8 servings.
Originally published as Shoofly Coffee Cake in Best of Country Breads 2000, p110

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stamper User ID: 1694670 36444
Reviewed Mar. 6, 2010

"If I were to make this again, I would definitely use a LIGHT molassas and check with a toothpick after about 20 min."

sbuffman User ID: 1497756 37410
Reviewed Oct. 13, 2009

"So easy and so good!"

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