Best Pennsylvania Dutch Crumb Cake Recipes

PENNSYLVANIA DUTCH CRUMB CAKE

Pennsylvania Dutch Crumb Cake image

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

Ingredients

3 cups flour
1 teaspoon baking powder
1 1/2 cups sugar
1/2-2/3 cup butter
3 large eggs
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
salt

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.

PENNSYLVANIA DUTCH COFFEE CRUMB CAKE

Pennsylvania Dutch Coffee Crumb Cake image

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

Ingredients

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, prebeaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

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.

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