We can agree no excuse is necessary for an easy comfort food recipe, PA Dutch-style. I was going to suggest the weather made me do it, or that it was unexpected company visiting, but how about nostalgia or just because AP Cake is so plain easy to whip up and is just as good on day two (but really, really good while still warm)?
I’d never heard of an AP Cake until recently, but if you have local family roots you have probably enjoyed it at some time. I asked friends if there was a favorite baked good mom made in their youth, and AP Cake came up. This sweet little recipe seems to be passed down from grandmothers. Because it’s more of a local Dutchy thing, it intrigued me.
I’ve had my mother-in-law's crumb cake (not like a traditional strudel-style cake) which is similar, but the AP Cake is not as moist. The recipe is egg-free, which means you can probably make it in a pinch.
I reached out to my Aunt-in-law Lonna for help. She let me play in her box (bursting with PA Dutch recipes) and share this recipe. I made a reduced sugar version you can find at PhoebesPureFood.com. This cake is easy enough to make vegan by substituting a vegan butter.
Happy baking!
AP Cake
Recipe from Aunt-in-law Lonna’s recipe box
Yield: 2, 8- or 9-inch cakes
Ingredients
- 5 cups spelt or whole wheat white flour
- 2 cups lightly packed brown sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter or vegan butter substitute, cut into cubes and softened
- 2 cups buttermilk or vegan buttermilk (add 1 teaspoon lemon juice to milk and allow to rest)
Directions
- Whisk the flour, sugar, salt, baking soda and powder.
- Combine the butter and flour mixture to create crumbs. (I used my hands but you could use a mixer.)
- Remove 2 cups of the flour mixture, set aside.
- Mix the milk and crumb mixture. Divide between 2 prepared 8- or 9-inch cake or pie pans.
- Spread 1 cup of crumbs over each cake.
- Bake for 45 minutes in a 350ºF preheated oven. A toothpick inserted in the center should come out clean.
