PENNSYLVANIA DUTCH CRUMB CAKE
this is the MOISTEST crumb cake I have ever tried. it's my mother-in-law's recipe, and I just can't get enough of this, and I usually don't like crumb cake.
Provided by Pansori
Categories Breads
Time 45m
Yield 12-16 slices
Number Of Ingredients 10
Steps:
- Sift flour, baking power, salt, sugar and soda.
- Cut in butter until mixture has the consistency of course meal or small peas.
- Reserve about 1 1/2 cups of this mixture.
- Combine the eggs, milk and extracts and stire into the remainder of the dry blend.
- Pour into 2 well-buttered 10-inch pie pans.
- Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture.
- Bake at 350° for 25-30 minutes or until cake is done.
PENNSYLVANIA DUTCH COFFEE CRUMB CAKE
This delicious recipe comes from the Bechtel Victorian Mansion Bed & Breakfast Inn, in East Berlin, PA
Provided by Bev I Am
Categories Breads
Time 55m
Yield 3 8inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
- In separate bowl, mix the eggs, buttermilk and baking soda together.
- Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
- There will be some small lumps in the batter.
- Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
- Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
- Sprinkle topping equally on top of batter in all 3 pans.
- Bake at 350° for 35 minutes.
- Makes 3-8" coffee cakes.
PENNSYLVANIA DUTCH CRUMB CAKE
This is a classic crumb cake, or streuselkuchen, with a lot of streusel. Recipe Source: Relish Mag
Provided by Ceezie
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Coat a 12 x 8-inch baking dish with cooking spray.
- To prepare crumb base, stir together flour and salt. Add butter and cut into flour with a pastry blender or two knives until the consistency of medium-fine meal. Add granulated sugar, brown sugar and cinnamon; stir well.
- To prepare topping, transfer 4 cups crumb base to a medium bowl. Add melted butter; stir only until blended. Fluff mixture with fingers to make coarse, buttery crumbs.
- Add ginger, nutmeg, cloves and baking soda to remaining crumb base; stir well. Add buttermilk, egg and vanilla; beat to make a smooth, thick batter.
- Spread batter evenly in prepared pan. Sprinkle topping evenly over batter.
- Bake 40 to 45 minutes, until topping is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.
- Dust top of cake with powdered sugar, if using. Serve warm or at room temperature.
Nutrition Facts : Calories 490, Fat 22.2, SaturatedFat 13.7, Cholesterol 74.4, Sodium 280.3, Carbohydrate 67.8, Fiber 1.4, Sugar 35.6, Protein 5.8
PENNSYLVANIA DUTCH BREAKFAST CAKE
Make and share this Pennsylvania Dutch Breakfast Cake recipe from Food.com.
Provided by Miss Annie
Categories Breads
Time 55m
Yield 3 "8 inch cakes"
Number Of Ingredients 7
Steps:
- Mix flour, sugar, baking powder and butter until fine crumbs.
- Take out 1 cup of crumbs for top of cakes, and set aside.
- Then add to remaining crumbs, 2 eggs, milk and vanilla.
- Mix until smooth.
- Pour into 3 (8-inch) greased cake pans.
- Sprinkle crumbs over batter.
- Bake at 350ºF.
- for 40 minutes or until done.
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