Pennsylvania Dutch Coffee Cake
- Yield 24 servings
A deliciously sweet coffee cake.
- 1 teaspoon (heaping) baking soda
- 2 cups buttermilk
- 4 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1/2 cup shortening
- 3/4 cup chopped pecans
- 1/2 cup (1 stick) butter, melted
- 3/4 cup packed brown sugar
- 1 teaspoon cinnamon
- Stir the baking soda into the buttermilk in a bowl; set aside. Sift the flour, sugar and salt together in a bowl. Cut in the shortening until crumbly. Reserve 1/2 cup of the flour mixture. Stir the buttermilk mixture into the remaining flour mixture. Pour the batter into 3 greased 8-inch round cake pans. Sprinkle with the pecans. Pour the melted butter over the top. Combine the reserved flour mixture with the brown sugar and cinnamon in a bowl. Sprinkle over the coffee cakes. Bake at 325F for 25 to 30 minutes or until a wooden pick inserted into the center of each coffee cake comes out clean. Cut into wedges to serve.
Recipe reprinted with permission from the Junior League of Evansville’s Once Upon a Time (The Junior League of Evansville, Indiana, 2003).