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    You are in: Home / Recipes / Fastnacht Kartoffel Kuchen - Potato Cake Recipe
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    Fastnacht Kartoffel Kuchen - Potato Cake

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 20 mins

    12 hrs

    20 mins

    Molly53's Note:

    Spicily sweet, this coffee cake comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    9

    Units: US | Metric

    Streusel

    Directions:

    1. 1
      Boil potatoes in enough water to cover.
    2. 2
      Drain, saving potato water.
    3. 3
      Msh potatoes and beat well.
    4. 4
      Measure potato water and add enough more to make 1 1/2 pints.
    5. 5
      Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
    6. 6
      Cover and let rise in a warm place until morning.
    7. 7
      Knead, adding as much flour as is necessary to make a stiff dough.
    8. 8
      Let rise again until doubled.
    9. 9
      Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
    10. 10
      Brush melted butter on top.
    11. 11
      Mix all the streusel ingredients together until very crumby.
    12. 12
      Sprinkle cakes with streusel.
    13. 13
      Bake at 400F until golden (about 20 minutes).

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    Nutritional Facts for Fastnacht Kartoffel Kuchen - Potato Cake

    Serving Size: 1 (2231 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2306.4
     
    Calories from Fat 781
    33%
    Total Fat 86.8 g
    133%
    Saturated Fat 37.3 g
    186%
    Cholesterol 252.8 mg
    84%
    Sodium 1198.4 mg
    49%
    Total Carbohydrate 345.8 g
    115%
    Dietary Fiber 14.0 g
    56%
    Sugars 103.3 g
    413%
    Protein 38.4 g
    76%

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