Best 4 Pennsylvania Dutch Breakfast Cake Recipes
Pennsylvania Dutch Breakfast Cake, a timeless classic that has graced breakfast tables across the state for generations, is a delectable treat that embodies the culinary heritage of Pennsylvania Dutch Country. This moist, flavorful cake, also known as Shoofly Pie, is a unique blend of simple ingredients, creating a symphony of flavors that will tantalize your taste buds. With its origins in the early 19th century, Pennsylvania Dutch Breakfast Cake has stood the test of time, enduring as a beloved tradition passed down from generation to generation. Today, we bring you the best recipes for this iconic cake, offering a delightful journey into the heart of Pennsylvania Dutch Country's culinary legacy.
Here are our top 4 tried and tested recipes!
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.
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 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.
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
Tips:
- Use fresh, high-quality ingredients for the best flavor and texture.
- Be sure to measure your ingredients accurately for the best results.
- Follow the recipe instructions carefully, especially when it comes to the cooking times and temperatures.
- Don't overmix the batter, as this can make the cake tough.
- Bake the cake in a preheated oven to ensure that it cooks evenly.
- Let the cake cool completely before frosting or serving, as this will help to prevent it from falling apart.
Conclusion:
Pennsylvania Dutch Breakfast Cake is a delicious and versatile treat that can be enjoyed for breakfast, brunch, or dessert. With its simple ingredients and easy-to-follow instructions, this cake is a great option for bakers of all levels. Whether you choose to make the classic recipe or try one of the many variations, you're sure to find a Pennsylvania Dutch Breakfast Cake that you'll love.
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