Ingredients for Pennsylvania Dutch Breakfast Cake
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How to Make Pennsylvania Dutch Breakfast Cake
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Remove 1 cup of the crumb mixture and set aside for topping.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the remaining crumb mixture and stir until just combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans.
- Sprinkle the reserved crumbs evenly over the tops of the cakes.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Serve warm with your favorite fresh fruit and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
802g
Fat
210g
Carbs
110g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Breads Breakfast Desserts American German Oven Easy European Beginner Cook Heirloom Historical Holiday Event Kid Friendly Cakes Coffee Cakes Dietary Low Sodium Comfort Food Inexpensive Northeastern United States Pennsylvania Dutch Low In Something Taste Mood Equipment Number Of Servings
