Pa Dutch Crumb Cake..dates to 1883
Posted: Fri Feb 06, 2009 12:57 pmWell, I'm in the baking mode..being it's freezing here in Florida..and love the Pa Dutch style... so here's another gooder..as they say..
Enjoy...
God Bless
Zeee
Pa Dutch Crumb Cake.. Recipe from 1883
Pa Dutch Crumb Cake...
INGREDIENTS
1 cup butter
4 cups all purpose flour
1/4 teaspoon salt
2 cups sugar
4 teaspoons baking powder
2 eggs
1 cup milk
Preheat oven to 350° F. Grease four 6-inch pie pans. Combine
the butter, flour, sugar, salt and baking powder. Mix with your
hands to form crumbs. Take out just enough for crumbs on top
of cakes, about 3/4 cup. Set aside. To the remaining crumbs
add the eggs and milk; beat well. Divide batter evenly among
prepared cake pans. Sprinkle with crumbs.
Bake for 35-40 minutes or until cake tester inserted in center
comes out clean. Remove from oven and set on racks to cool
slightly, then remove cakes from pans and cool completely.
Note: We often use a 13x9x2-inch cake pan. Bake at the same
temperature for the same amount of time.
Notes ... This batter is extremely thick.. you have to smooth it in the pan...and I did add a little cinnamon to the crumb topping.. It rises big time and then settles..but aaaaah it is smooth..it melts in your mouth...a keeper...and a gooder as they say in Pa Dutch..
Enjoy...
God Bless
Zeee
Pa Dutch Crumb Cake.. Recipe from 1883
Pa Dutch Crumb Cake...
INGREDIENTS
1 cup butter
4 cups all purpose flour
1/4 teaspoon salt
2 cups sugar
4 teaspoons baking powder
2 eggs
1 cup milk
Preheat oven to 350° F. Grease four 6-inch pie pans. Combine
the butter, flour, sugar, salt and baking powder. Mix with your
hands to form crumbs. Take out just enough for crumbs on top
of cakes, about 3/4 cup. Set aside. To the remaining crumbs
add the eggs and milk; beat well. Divide batter evenly among
prepared cake pans. Sprinkle with crumbs.
Bake for 35-40 minutes or until cake tester inserted in center
comes out clean. Remove from oven and set on racks to cool
slightly, then remove cakes from pans and cool completely.
Note: We often use a 13x9x2-inch cake pan. Bake at the same
temperature for the same amount of time.
Notes ... This batter is extremely thick.. you have to smooth it in the pan...and I did add a little cinnamon to the crumb topping.. It rises big time and then settles..but aaaaah it is smooth..it melts in your mouth...a keeper...and a gooder as they say in Pa Dutch..