Apea cake

July 8, 2008

Over Fourth of July weekend, Jamie’s grandmother, aunt and cousin from Pennsylvania visited and brought with them several tastes of home, including shoofly pie, whoopie pies and apea cake. We spent the holiday stuffing ourself with these sweet treats, as we don’t get them very often this far from Amish country.

This recipe for apea cake, a Pennsylvania Dutch breakfast treat, comes from “Uncle Duddy,” the brother of Jamie’s great-grandmother, and was shared with us by Jamie’s grandmother, who lives in Jamie’s hometown of Pottstown, Pa. Apea cake is great with a cup of morning coffee or tea, and it has a wonderful sweetness without being overly sugary.

Perhaps the best thing about this cake is how well it freezes. Jamie’s grandmother recommends baking the cakes in disposable foil pans, cooling them and covering first with plastic wrap and then aluminum foil before freezing. As for how long they can be frozen, Jamie’s grandmother says, “They last for a very, very long time. I always have an apea cake in the freezer.”

Apea cake

4 cups flour

2 cups brown sugar (light or dark; Jamie’s grandmother prefers light brown sugar, her aunt prefers dark)

2 sticks margarine, melted

1 cup milk

1 teaspoon baking soda

Granulated sugar and cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine the first five ingredients. Mix well. Divide the batter evenly between two 8-inch pie pans. Sprinkle the top of each cake with granulated sugar and cinnamon.

Bake for 45 minutes, then test with a toothpick to make sure the cakes are done. If not, return to the oven, testing often until the toothpick comes out clean.


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