Pennsylvania Dutch Breakfast Cake
Added July 23, 2002 | Recipe #34682
Total Time:
Prep Time:
Cook Time:
A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit.
Directions:
1
Mix flour, sugar, baking powder and butter until fine crumbs.
2
Take out 1 cup of crumbs for top of cakes, and set aside.
3
Then add to remaining crumbs, 2 eggs, milk and vanilla.
4
Mix until smooth.
5
Pour into 3 (8-inch) greased cake pans.
6
Sprinkle crumbs over batter.
7
Bake at 350ºF.
8
for 40 minutes or until done.
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Ratings & Reviews:
This was excellent with my blueberry sauce poured over it!!! :-) I then made it with peaches and cream and boy oh boy was that a treat. Yummy yummy! Its simple and easy, but very enjoyable. Thanks!
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This is a fantastic breakfast cake. My family and friends LOVE it. DH is a chocoholic so he pours chocolate syrup on top of it while it's still warm. Have to admit it is really good that way also.
Thanks for a wonderful recipe.
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Nutritional Facts for Pennsylvania Dutch Breakfast Cake
Serving Size: 1 (1684 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 2029.8
Calories from Fat 623
30%
Total Fat 69.3 g
106%
Saturated Fat 42.0 g
210%
Cholesterol 315.0 mg
105%
Sodium 767.8 mg
31%
Total Carbohydrate 332.1 g
110%
Dietary Fiber 4.5 g
18%
Sugars 200.7 g
802%
Protein 24.7 g
49%
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