Shoo-Fly Cake (Old Lehigh County Recipe)

This vintage Pennsylvania treat walks the line between pie and cake, with dark molasses syrup pooling underneath a thick crumb topping.

The crust cradles everything while the crumbs soak up just enough of the molasses to stay tender without getting soggy.

It’s sweet, spiced, and utterly addictive, the kind of thing you’d find cooling on a farmhouse windowsill.

Kitchen Tips

• Dissolve baking soda completely in hot water before mixing with molasses to activate properly
• Line a pie pan with pastry, don’t use a store-bought pie shell which is too shallow
• Bake until the molasses layer is set and doesn’t jiggle when you shake the pan gently
• Serve warm or at room temperature, this cake tastes even better the next day