20 Minute Dutch Cake
A moist, cinnamon-sugar Dutch cake with a rich flavor, perfect for quick indulgence or sharing at breakfast or tea time. Warm serving enhances its comforting taste.
Ingredients
Instructions
- Beat the egg, then add sugar and beat again.
- Add shortening and mix well.
- Pour in milk and mix until combined.
- Add flour and baking powder, then mix until smooth.
- Spread the thick batter into a greased 11 x 7-inch pan.
- Sprinkle brown sugar evenly over the batter until mostly covered.
- Sprinkle generously with cinnamon over the sugar layer.
- Bake for 20 minutes at 400°F until bubbly and golden.
- Serve warm for best flavor.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can also substitute some of the milk with vanilla yogurt for added moisture and tang. Make sure to sift the flour and baking powder together to avoid clumps in the batter. If you prefer a less sweet cake, reduce the sugar by 1/4 cup. This cake pairs beautifully with Ole Fashion Candied Yams for a delightful dessert spread.
Serving Suggestions
Serve this cake warm, dusted with a light sprinkle of powdered sugar or a dollop of whipped cream for an extra touch. It goes well with a scoop of vanilla ice cream on the side. For a lovely brunch, pair it with a fresh fruit salad or serve it alongside Virginia Spoon Bread for a comforting meal.
Storage & Reheating
Allow the cake to cool completely before storing it in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds until warm, or pop them in a toaster oven for a few minutes to regain some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of 20 Minute Dutch Cake contains roughly 640 calories, with 9g protein, 78g carbohydrates, and 33g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. However, for the best texture and flavor, it's recommended to bake it fresh.
What can I use instead of milk?
If you're looking for a dairy-free option, you can substitute milk with almond milk or coconut milk. For a richer texture, try using buttermilk or oat milk. Just ensure the alternative doesn't alter the flavor too much for your preference.
Can I add fruit to the batter?
Absolutely! Adding small diced fruits like apples or berries can enhance the flavor and texture of the cake. Just make sure to adjust the baking time slightly, as the added moisture may require a few extra minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).