Dutch Cake
While we were going through some family papers this weekend, we came across my husband's grandmother's recipe for Dutch cake, which is a sort of streusel coffee cake. The lady was born in 1900 and was raising a hungry family when the depression hit. This recipe is typical of that era in that it makes something good out of inexpensive ingredients. The cake itself is quite good although a lot less sweet than a modern coffee cake. I made one this afternoon using twice the streusel topping the original recipe called for and it was still not very sweet.
Mix:
1 packet instant dry yeast
1 cup warm milk
1 Tablespoon sugar
1 ½ cups flour
Let rise for about an hour.
Stir in:
2 eggs at room temperature
2 Tablespoons melted butter
½ cup sugar
2 cups flour
Let rise for about 2 hours or until doubled in bulk. Punch down the dough and spread in greased baking dishes: either one 9-inch by 13-inch pan or two 8-inch by 8-inch pans.
For the streusel topping, mix:
1/4 cup butter (½ stick)
½ cup flour
½ cup brown sugar
(I doubled the amounts when I made this)
Mash this mixture together with your fingers to make a crumbly streusel topping. Spread on cake and let the cake rise for an hour. Bake at 350° for about an hour for the larger pan or about 45 minutes if using two smaller pans.
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