PENNSYLVANIA DUTCH FUNNEL CAKES RECIPE - (4.3/5)
Provided by carolync
Number Of Ingredients 7
Steps:
- Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk. Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side. Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.
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 FUNNY CAKES
These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.
Provided by Sally
Categories Desserts Cakes Chocolate Cake Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
- In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g
PENNSYLVANIA DUTCH FUNNY CAKE
I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. -Diane Ganssle, Bethlehem, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.
Nutrition Facts : Calories 314 calories, Fat 10g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 203mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
POLISH COFFEE CAKE
This recipe makes 3 deliciously simple yeasted coffeecakes.
Provided by NANCI RENN
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 36
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.
- In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
- In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
- Divide dough into the prepared pans, and sprinkle with the topping mixture.
- Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.8 g, Cholesterol 73.6 mg, Fat 9.8 g, Fiber 1 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 147.8 mg, Sugar 13.2 g
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