Recipe: Shoofly Coffee Cake (with nut filling, Bundt or loaves, 1980's)

SHOOFLY COFFEE CAKE



FOR THE BATTER:
3/4 cup butter or margarine, softened
1 cup white granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup light molasses
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons soda
1/4 teaspoon salt
1 1/3 cups dairy sour cream

FOR THE FILLING:
1/2 cup brown sugar (packed)
1/2 cup finely chopped nuts
1 1/2 teaspoons ground cinnamon

Heat oven to 350 degrees F. Grease 12 cup Bundt cake pan, or 2 loaf pans, 9x5x3-inches.

Measure butter, white sugar, eggs, vanilla and molasses into large mixer bowl. Beat on medium speed 2 minutes or by hand 300 vigorous strokes.

Mix in flour, baking powder, soda and salt alternately with sour cream; set aside.

In a separate bowl, mix Filling ingredients together; set aside.

For Bundt pan, spread 1/3 of batter (about 2 cups) in pan. Sprinkle 1/3 of filling (about 6 tablespoons) on batter. Repeat 2 times.

For loaf pans, spread 1/4 of batter (about 1 1/2 cups) in each pan. Sprinkle 1/4 of filling (about 5 tablespoons) on batter in each pan. Repeat.

Bake until wooden pick inserted in center(s) comes out clean, 55 to 60 minutes. Cool slightly before removing from pan(s). Cool thoroughly.

Can be served immediately or cover with plastic wrap and refrigerate. Store no longer than 5 days.

Source: Make It Now, Serve it Later - Refrigerator Recipes from Betty Crocker, General Foods, Inc., 1984