Shoofly Coffee Cake

Cake

2.5 cups all-purpose flour

1 cup light brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

1/4 teaspoon ground cloves

8 tablespoons unsalted butter

1 egg, separated

1 cup molasses

1 teaspoon baking soda

1 cup hot black coffee

bitter chocolate for grating

The "crumble"

1/2 cup all-purpose flous

1/4 cup coarse sugar (or just sugar)

4 Tablespoons unsalted butter

Preheat your oven to 350oF.

Prepare the cumble first:

Combine the flour, sugar, and butter by rubbing the butter into the flour/sugar until a course crumb develops. Put aside.

For the cake batter:

In a large bowl, sift together the flour, brown sugar, baking powder, and spices (cinnamon, nutmeg, cloves).

Add the butter and work it in as done for the crumble, forming course crumbs.

In a separate smaller bowl, whip the egg yolk until frothy.

Add the molasses to the whipped egg yolk and whisk (this is harder than you'd expect).

Separately, dissolve the baking soda in the cup of coffee and then add that combination to the molasses/egg mix, stirring gently to combine.

Pour the coffee/molasses mix into the flour crumb mixture. Stir gently to create a smooth batter.

In a small bowl, beat the egg white until it forms peaks. Fold the egg white into the batter.

Grease a 9"x9" pan with butter.

Pour the batter into the pan, spreading to an even depth.

Cover the top of the batter with the "crumble" that was set aside.

Bake for 45 - 50 minutes until set (test with a toothpick in the center - it should come out clean).

Cool on a rack until the cake is at room temperature.

Grate bitter chocolate over the top.

Cut and serve with coffee.

Let us know what you think! padutchtable@gmail.com

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