Dutch Cake
Dutch Cake offers a delightful combination of sweet brown sugar, rich vanilla, and a hint of cinnamon, all baked into a moist, tender cake with a crumbly topping. Perfect for cozy afternoons or casual gatherings, this simple treat appeals to those who enjoy classic, comforting desserts.
Ingredients
Instructions
- Mix sugar, flour, and oleo until it resembles pie dough.
- Save 1/2 cup of the mixture for use as topping.
- Add egg, sour milk with soda, and vanilla to the mixture and blend well in one bowl.
- Pour the batter into a well-greased and floured 8-inch square cake pan.
- Sprinkle the reserved topping over the batter and add cinnamon.
- Bake at 375°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have sour milk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. When mixing, ensure the oleo is softened for easier incorporation, resembling a crumbly texture similar to pie dough.
Serving Suggestions
Serve the Dutch Cake warm, optionally drizzled with a bit of caramel or chocolate sauce for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store any leftover Dutch Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Cake contains roughly 192 calories, with 1g protein, 42g carbohydrates, and 1g fat.
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 eggs instead of just one egg in this recipe?
Using more than one egg may alter the texture of the cake, making it denser. It's best to stick to the recipe for optimal results. If you need to adjust, consider using egg substitutes or simply follow the original recipe for the best outcome.
What can I use instead of oleo?
If you don't have oleo, you can substitute with unsalted butter or margarine, which will provide a similar texture and flavor. Make sure to soften it before mixing for the best results.
Can I add fruits or nuts to this cake?
Absolutely! Adding nuts like walnuts or pecans or incorporating dried fruits can enhance the flavor and texture of the Dutch Cake. Just fold them in gently after mixing the batter to avoid overworking it.
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).