Baking Powder Dutch Cake
A moist, buttery Dutch cake with a crumb topping, perfect for teatime or dessert, offering a delightful combination of tender crumb and sweet, rich flavors.
Ingredients
Instructions
- Mix together 3 cups of flour, 1 cup of sugar, 1/2 cup of shortening, 1/2 teaspoon of salt, and 2 teaspoons of baking powder to form the crumb mixture.
- Remove 3/4 cup of the crumbs and set aside for topping.
- Add the beaten egg and 1 cup of milk to the remaining crumb mixture and mix well to form the batter.
- Pour the batter into greased pie tins or baking pans.
- Sprinkle the reserved crumbs over the batter.
- Bake in a 350°F oven for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have shortening, you can substitute with unsalted butter or coconut oil. To enhance flavor, add a teaspoon of vanilla extract or a dash of nutmeg. If you're looking for a healthier option, use whole wheat flour instead of all-purpose flour, which can also make a great base for a variety of vegetarian recipes.
Serving Suggestions
This Dutch cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch, serve it alongside fresh fruit or a side of Dutch Potato Soup. You can also drizzle it with a simple glaze made from powdered sugar and milk for added sweetness.
Storage & Reheating
Store any leftover Dutch cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, unwrap and warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baking Powder Dutch Cake contains roughly 571 calories, with 10g protein, 113g carbohydrates, and 10g fat. It is an excellent source of calcium (36% of the Daily Value), iron (25% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1075mg per serving (47% of the Daily Value).
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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so consider adding a little extra milk to achieve the desired batter consistency.
What can I use instead of milk if I have a dairy allergy?
You can use non-dairy alternatives such as almond milk, soy milk, or oat milk. These substitutes will work well in the recipe and maintain the moisture and flavor of the cake.
How can I tell when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
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).