Best 6 Pennsylvania Dutch Pound Cake Recipes

BOTERKOEK (DUTCH BUTTER CAKE)

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.

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 FUNNY CAKES

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.

PENNSYLVANIA DUTCH BREAKFAST CAKE

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

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.

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.