Pennsylvania Dutch Breakfast Cake Recipes

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.

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.

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.

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.

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.

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 4 6-inch pie or 7-inch cake pans.
• 2. Combine sugar flour and salt. Mix baking soda in buttermilk. Stir into the dry ingredients.
• 3. Gradually add the melted shortening, beating well. Batter will be moist but very stiff.
• 4. Divide evenly and press into prepared pans. (Batter should not stick to your hands; add a little flour if it does.)
• 5. Bake for 30 - 35 minutes. Cool on racks for 10 minutes. Remove from pans and cool completely.

Steps:

• Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
• Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
• Pour into greased, lightly floured 9x13" metal cake pan.
• Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
• Cool completely before frosting.
• To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.