Amish Sugar Cake (Coffee Cake)
Jul 14, 2013 16:27:24 GMT -5
Post by PurplePuppy on Jul 14, 2013 16:27:24 GMT -5
I have a couple of Amish cookbooks and one of them has a recipe for a Sugar Cake (don’t worry… not as sweet as it sounds from the name lol). You can find this cake with different names (best known is Cinnamon Flop or Moravian Sugar Cake though that one is a yeast raised dough) and subtle variations all over the web but this one is my favorite. The cake is light and tender; the edges get slightly chewy, the butter melts into it and the brown sugar caramelizes on top. This reminds me of nothing so much as a large Snickerdoodle cookie. It’s beyond easy to make (if you have five minutes and a spoon, you can make this) and while not the fanciest looking cake, it makes up for it in taste. Simple, tasty, buttery, comforting. This makes a great breakfast, after school snack or even dessert. So give it a try and thank the Amish for this one 
Amish Sugar Cake (Coffee Cake)
2 cups flour
1 cup sugar
1 1/3 cups milk
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
1 egg
2 tablespoons melted butter
1/2 to 3/4 cup brown sugar (I’ve used both light & dark; prefer the more intense flavor of the dark)
1/3 cup melted butter
2 teaspoons cinnamon (can use more; I usually do)
Preheat oven to 350 degrees and lightly grease two 9 inch cake pans.
In a large bowl, mix the flour, white sugar and baking powder.
Dump in the egg, milk, vanilla extract and 2 tablespoons melted butter.
Stir until well combines and smooth.
Pour into the prepared cake pans. Sprinkle with desired amount of brown sugar, then the cinnamon. Drizzle the remaining melted butter over the tops of the cakes.
Bake at 350 for about 20 minutes or until the top is firm and crackly looking and the cake is a nice light golden brown.
This is best served warm but it’s still good cold and reheats nicely.
Amish Sugar Cake (Coffee Cake)
2 cups flour
1 cup sugar
1 1/3 cups milk
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
1 egg
2 tablespoons melted butter
1/2 to 3/4 cup brown sugar (I’ve used both light & dark; prefer the more intense flavor of the dark)
1/3 cup melted butter
2 teaspoons cinnamon (can use more; I usually do)
Preheat oven to 350 degrees and lightly grease two 9 inch cake pans.
In a large bowl, mix the flour, white sugar and baking powder.
Dump in the egg, milk, vanilla extract and 2 tablespoons melted butter.
Stir until well combines and smooth.
Pour into the prepared cake pans. Sprinkle with desired amount of brown sugar, then the cinnamon. Drizzle the remaining melted butter over the tops of the cakes.
Bake at 350 for about 20 minutes or until the top is firm and crackly looking and the cake is a nice light golden brown.
This is best served warm but it’s still good cold and reheats nicely.