Tuesday, November 20, 2012

Shoo-Fly Cake for The Cake Slice Bakers



I have always wanted to belong to a secret recipe baking group, I have looked  online but most of them were closed to new members.
Last month, while visiting one of my favorite blogs, Jolts and Jollies, Maranda mentioned that 
her baking group was taking applications for new members,long story short, I applied and now I am a member of The Cake Slice Bakers. I couldn't be any happier.

This month we are starting to bake  from a new book, one of my old time favorite!


This book is full of great recipes and each one of them is really a stroll down to memory lane with a modern twist. The challenge this month was to make The Shoo-Fly Cake pag 19.
What can I say? I was in totally panic mode, I am allergic to molasses, I do not drink coffee and crumb toppings are not my cup of tea. What a real challenge for me!!!

I went ahead and made the cake minus the molasses, I added less coffee and an extra egg, I can't complain about the results.
This picture really doesn't make justice, but the cake turned out delicious.A yummy simple coffee cake


Almost-Shoo-Fly Cake
Recipe adapted from Vintage Cakes by Julie Richardson

Ingredients

For the crumb topping

1/3 cup brown sugar
3/4 all purpose flour
1/4 cup unsalted  butter at room temp cut in small pieces

Ingredients for the cake:

1 cup sugar
1 cup unsalted butter melted
2 tsp vanilla extract
3 eggs
2 1/2 cups all purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1/4 cup warm coffee
 
Preheat the oven to 350 F. Line a 9 inch baking pan with a parchment and grease the sides with butter.

To Make the crumb topping,whisk together the brown sugar and flour in a small bowl. Rub the butter into the mixture until coarse and place in the refrigerator.
Sift together the flour, ginger, cinnamon, baking soda, and salt into a bowl and set aside.
 
In another bowl, whisk together the butter and sugar. Beat the eggs in one at a time and add the vanilla. 
 
Using a rubber spatula, fold in the flour mixture in two additions alternating with the coffee.
Mix until the batter is smooth.
Pour the cake batter into the prepared pan and sprinkle the crumble topping on the cake.
Bake in the center of the oven for about 40 minutes.
Cool the cake in the pan on a wire rack for 30 minutes before serving.
 
 
enjoy!!
 



14 comments:

Cucina49 said...

What an interesting variation without the molasses. It looks lovely. I'm glad you still baked with us!

Paloma said...

Very interesting indeed that you didn't use the molasses... I am glad it turned out good! Beautiful picture of your lovely cake!

Grace Phua said...

Just realised that your blogspot name fits so well with our new book's picture ;) What a good rendition of not using molasses for this cake. Your picture justified Julie :D

Grace (Life can be simple)

Emily said...

Thanks for making changes to the recipe to bake along with us! Your cake looks wonderful!

Katie said...

Wow well done for adapting the cake so well. Looks delicious. Welcome to the group :)

ImWhisper said...

Looks wonderful and sounds yummy. :)

Joy said...

I love the way you adjusted the recipe to work for you! A lovely coffee cake with a hilarious name! ;)

Becca said...

Oh my gosh. I've never heard of anyone being allergic to molasses. :/ I'm sorry about that. At least you made the cake work for you.

Jennifer @ Not Your Momma's Cookie said...

This looks so yummy!!

openconceptkitchen said...

Congratulations on becoming a member of this group Kathia. You certainly did a wonderful adaptation of the Shoo-fly Cake. ~ Paula

Miss C Flash said...

Glad you enjoyed the cake, charlene fellow TCS member x

Avanika [YumsiliciousBakes] said...

Oh shit. I've totally forgotten about the CSB, pretty sure I've been thrown out long ago. Glad to see it's still going strong, I was a member since the beginning.

The new book looks great, and you've picked an awesome cake.

OvenDelights said...

I'm so happy you joined our group! I have admired your blog foe quite some time now. Love it!
Your allergic to molasses??? Really??? Im trying to think really hard what baked items you have to avoid besides gingerbread, can't think of any. Went blank. It could be worse like being allergic to vanilla, then that would be the end for me!LOL!

All That's Left Are The Crumbs said...

You did a great job considering your challenges. I may even try making this again and following your directions since I really don't really like molasses.

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