Pennsylvania Dutch Coffee Crumb Cake

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  • Yield: 3 8" cakes
  • Serving: 12-16
  • Prep time: 20 m
  • Cook time: 35 m
  • Ready in: 55 m
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This delicious recipe comes from the Bechtel Victorian Mansion Bed & Breakfast Inn, in East Berlin, PA

Ingredients

Nutrients

Calories
2126.6
Calories from Fat
545 g
Total Fat
60.6 g
Saturated Fat
21.5 g
Cholesterol
128.9 mg
Sodium
1135 mg
Total Carbohydrate
376.3 g
Dietary Fiber
7.3 g
Sugars
245 g
Protein
26.6 g

Step by step method

  • Step 1

    Preheat oven to 350 degrees F.

  • Step 2

    Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.

  • Step 3

    In separate bowl, mix the eggs, buttermilk and baking soda together.

  • Step 4

    Then blend the remaining portion of the original crumb mixture, stirring thoroughly.

  • Step 5

    There will be some small lumps in the batter.

  • Step 6

    Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.

  • Step 7

    Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.

  • Step 8

    Sprinkle topping equally on top of batter in all 3 pans.

  • Step 9

    Bake at 350° for 35 minutes.

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