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    You are in: Home / Recipes / Pennsylvania Dutch Crumb Cake Recipe
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    Pennsylvania Dutch Crumb Cake

    Pennsylvania Dutch Crumb Cake. Photo by Cabin Cat

    1/2 Photos of Pennsylvania Dutch Crumb Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pansori's Note:

    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.

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Sift flour, baking power, salt, sugar and soda.
    2. 2
      Cut in butter until mixture has the consistency of course meal or small peas.
    3. 3
      Reserve about 1 1/2 cups of this mixture.
    4. 4
      Combine the eggs, milk and extracts and stire into the remainder of the dry blend.
    5. 5
      Pour into 2 well-buttered 10-inch pie pans.
    6. 6
      Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture.
    7. 7
      Bake at 350° for 25-30 minutes or until cake is done.

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    Ratings & Reviews:

    • on April 23, 2009

      55

      I pulled this recipe off this site in 2004 and have been making it ever since. It's an excellent moist cake that goes great with coffee or tea. I also make it in a 9x13 pan and bake for 40 min at 350. I add a cup of chopped pecans to the topping. It's a family favorite. Thanks Lee

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    • on April 06, 2009

      55

      Delicious cake! So moist and melt in your mouth and we love the little crumb topping! I halved the recipe and made in muffin pans instead of the pie pan so I could have individual servings for lunch packing. I filled the paper baking cups almost 2/3 full before adding the topping and they baked up great in 15 minutes time. Using half the recipe written, I got 14 cup"cakes" :) Thanks for sharing! Made for PAC Spring 09

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2010

      Ok, I made the cake in a 9"X13" pan. We'll keep the 5 stars. Very good flavor. Wish there were more crumbs on top, but, that's because I love struesly tops :) Followed the recipe exactly and used fresh bp and bs. I can't imagine using 10" pans because it didn't raise to the top in 1 pan.
      One unimportant change I made, I grated a small amount of cinnamon and nutmeg over the crumbs before baking. Hubby had a piece on our coffee break and declared it a keeper. Photo to follow.

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    Read All Reviews (5)

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    Nutritional Facts for Pennsylvania Dutch Crumb Cake

    Serving Size: 1 (1206 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.0
     
    Calories from Fat 84
    27%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.4 g
    27%
    Cholesterol 74.0 mg
    24%
    Sodium 229.2 mg
    9%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 0.8 g
    3%
    Sugars 26.2 g
    105%
    Protein 5.5 g
    11%

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