Pie Crust Cake
A sweet and spiced pie crust cake perfect for brunch or a light dessert, combining buttery crumb, raisins, cinnamon, cloves, and allspice for a comforting, aromatic treat that suits families and coffee lovers alike.
Ingredients
Instructions
- Mix flour, baking soda, baking powder, and salt; add butter as for pie crust.
- Add egg, sugar, sour or buttermilk, raisins, cinnamon, cloves, allspice, and vanilla; beat well.
- Bake in a 375°F oven until golden brown and set, about 30 minutes.
Tips & Substitutions
For a flakier crust, try using chilled butter and mix it in quickly with your fingers. If you don't have buttermilk, substitute it with milk mixed with a tablespoon of vinegar or lemon juice. You can also experiment by adding nuts or swapping raisins for cranberries to change the flavor profile. This recipe is versatile and can adapt to your pantry staples.
Serving Suggestions
Slice the pie crust cake into squares and serve it warm or at room temperature. It's delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve alongside a fruit salad whip-up. This dish is perfect for brunch or as a sweet treat after dinner.
Storage & Reheating
Allow the pie crust cake to cool completely before storing. Wrap it in plastic wrap or foil and keep it in the refrigerator for up to 5 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. This keeps the crust crisp and the inside moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust Cake contains roughly 1107 calories, with 23g protein, 231g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (87% of the Daily Value), iron (81% of the Daily Value), and calcium (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1714mg per serving (75% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. However, this might alter the texture, so ensure to adjust liquid ingredients accordingly to maintain the right consistency.
How can I make this recipe more flavorful?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. Additionally, consider incorporating chopped nuts or chocolate chips for a richer taste, making it a delicious alternative to Aunt Dinny's Famous Chocolate Zucchini Cake.
Is it possible to freeze this pie crust cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. It can be stored for up to 3 months. To serve, thaw it overnight in the refrigerator and warm it up before enjoying.
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).