Pennsylvania Dutch Crumb Cake Food

PENNSYLVANIA DUTCH BREAKFAST CAKE

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.

PENNSYLVANIA DUTCH CRUMB CAKE

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

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 POUND CAKE

Steps:

• Cream sugar and butter. Add egg yolks, one at a time and beat until light and fluffy. Sift together flour and baking powder. In small amounts, add dry ingredients with sugar/butter mixture, alternating with milk. Add vanilla and lemon juice. Beat egg whites until stiff and fold into mixture. Bake in 10 inch angel food cake pan which has been greased and floured. Bake 1 hour and 15 minutes at 350 degrees. Cool in cake pan about 10 minutes. Then place on wire rack top side up.

MIMI'S PENNSYLVANIA DUTCH APPLE MUFFIN CAKE

Steps:

• CAKE:.
• Butter a 9" tube pan well and sprinkle with the 1/4 cup of bread crumbs on the bottom and sides; tap out excess.
• Combine first 8 ingredients and mix well.
• In a small bowl beat the eggs and add cooled melted butter, sour cream.
• Now add this to the dry mixture and mix well.
• Stir in the chopped apples.
• Pour into pan and sprinkle with crumb topping.
• Bake in a 350 degree oven for 40-45 minutes.
• Cool in pan for 20 minutes.
• Invert on rack and then invert again so that the top is on the top.
• CRUMB TOPPING:.
• Mix all four ingredients to coarse crumbs.

PENNSYLVANIA DUTCH CRUMB CAKE

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.

PENNSYLVANIA DUTCH FUNNY CAKE

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.