Maggie Desch'S Dutch Cake
A rich, buttery Dutch cake with a soft texture and a slightly sweet flavor, perfect for teatime or special occasions, appealing to those who enjoy homemade baked treats.
Ingredients
Instructions
- Mix milk, sugar, salt, and melted shortening until well combined.
- Heat the mixture to lukewarm temperature.
- Combine beaten eggs with yeast.
- Add the egg and yeast mixture to the flour.
- Mix all ingredients thoroughly and cover to let rise until doubled in size.
- Roll out the risen dough to about 1-inch thickness.
- Place the dough into any size oiled flat pan.
- Grease the top of the dough with butter or shortening.
- Sprinkle with your preferred topping before baking.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you want a sweeter profile, add a dash of vanilla extract to the milk mixture. Ensure your yeast is fresh for optimal rise. If you're in a hurry, you can use store-bought bread dough as a base. Experiment with toppings like cinnamon sugar or chopped nuts for added texture.
Serving Suggestions
This Dutch Cake is delightful served warm with a dusting of powdered sugar or a drizzle of icing. Pair it with a cup of coffee or tea for a comforting afternoon treat. It also complements a fresh fruit salad or can be enjoyed alongside Soofganiyot for a festive dessert spread. Consider serving it with whipped cream or yogurt for added richness.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Reheat slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Maggie Desch'S Dutch Cake contains roughly 30 calories, with 0g protein, 4g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 501mg per serving (22% 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, whole wheat flour can be used, but it may result in a denser cake. To counteract this, consider adding a bit more liquid or using half all-purpose and half whole wheat flour for a lighter texture.
What can I do if my dough doesn't rise?
You can also gently knead the dough again and allow it to rise a second time to help it achieve a better texture.
How can I make this cake more flavorful?
To enhance the flavor, consider adding spices like nutmeg or cardamom to the flour mixture. You could also fold in dried fruits or nuts for added texture and taste. A drizzle of honey or maple syrup over the warm cake can also elevate its sweetness and complexity.
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).