Pennsylvania Dutch Coffee Cake

  • Yield: 24 servings


1teaspoon (heaping) baking soda
2cups buttermilk
4cups flour
2cups sugar
1teaspoon salt
1/2cup shortening
3/4cup chopped pecans
1/2cup (1 stick) butter, melted
3/4cup packed brown sugar
1teaspoon cinnamon


  1. 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).