Best 6 Pennsylvania Dutch Pound Cake Recipes
In the heart of Pennsylvania Dutch Country, a delectable treat awaits those with a sweet tooth – the Pennsylvania Dutch Pound Cake. This dense, moist, and flavorful cake is a testament to the region's rich culinary heritage. With its origins in the 18th century, this cake has stood the test of time, becoming a beloved staple at gatherings and celebrations. Its distinct flavor profile, attributed to a blend of simple yet carefully chosen ingredients, has captivated taste buds for generations.
The Pennsylvania Dutch Pound Cake is not a singular entity; rather, it encompasses a collection of recipes, each with its unique characteristics. From the classic rendition that showcases the harmonious balance of butter, sugar, eggs, and flour, to variations that incorporate tangy lemon zest, aromatic nutmeg, or the warmth of cinnamon, this cake offers a diverse range of flavors to suit every palate. Whether you prefer a traditional approach or a contemporary twist, there's a Pennsylvania Dutch Pound Cake recipe in this article that will surely satisfy your cravings.
So, embark on a culinary journey through the charming countryside of Pennsylvania Dutch Country. With the guidance of these carefully curated recipes, you'll discover the secrets behind this timeless classic and create a delectable masterpiece that will impress family and friends alike. Let your taste buds rejoice in the delightful symphony of flavors that make the Pennsylvania Dutch Pound Cake a true celebration of culinary artistry.
BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
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 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 BREAKFAST CAKE
This is a cake similar to a coffee cake.. it is a simple, quick cake.. I have added cinnamon to mine on occasion.
Provided by Cassie *
Categories Other Breakfast
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375 degrees In a large bowl, cream together ingredients until they form fine crumbs. Take out 1/2 cup of the crumbs, and put it aside for the topping (this is where I sometimes add cinnamon)
- 2. Add cup of milk and mix until smooth. Pour the batter into an 8 inch greased cake pan. Sprinkle the 1/2 cup of crumbs over the batter. Bake at 375 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.
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 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.
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will result in a better-tasting cake. Use unsalted butter, large eggs at room temperature, and all-purpose flour.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs, one at a time: This will help to prevent the batter from curdling.
- Beat the egg whites separately until stiff peaks form: This will help to add volume to the cake.
- Gently fold the egg whites into the batter: Be careful not to overmix, as this can deflate the batter.
- Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Pennsylvania Dutch pound cake is a delicious and classic dessert that is perfect for any occasion. With its moist, tender crumb and rich, buttery flavor, this cake is sure to be a hit with everyone who tries it. Follow these tips to make the best Pennsylvania Dutch pound cake possible. Enjoy your delicious homemade pound cake!
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