Saturday, April 11, 2009

A Breakfast Tradition: AP Cake

I've always been bothered by something on the internet: Why can't I find an Appie Cake recipe? I mean, am I calling it the wrong thing? Am I spelling it wrong? Is it Apie or Apee? You see, Appie cake was something I grew up on, yet according to Google, it doesn't seem to exist. 97 billion webpages can't be wrong...or can they? Update: Couldn't find it because it's listed as AP Cake Recipe or A.P. Cake Recipe, which does seem to translate well to All Purpose cake.

Ok, I know this has nothing to do with ice cream, but we do occasionally bake here at the scoop, so I present to you a mild yet satisfying treat. Traditionally served as or with breakfast, Appie cake is great plain or served with butter. (excuse me while I add Appie to my spelling dictionary so it stops trying to correct it). Where does it come from? I don't really know. Amish? not sure. Pennsylvania Dutch? yeah, maybe...probably, iunno, maybe someone can chime in and let us know.

Appie Cake Recipe
1/2 cup (1 stick) of butter/margarine
2.5 Cups of Flour
1/2 tsp baking soda
1 tsp baking powder
1 cup dark brown sugar
1 egg
1/2 cup milk
(Cane) Sugar for sprinkles

Here goes: Preheat the over to 350 degrees. Mix the Flour, baking soda and baking powder. Next, stir in the dark brown sugar. Now, thoroughly blend in the (room temp) butter or margarine [my mom always used margarine, though we've been trying it with butter recently].


Beat the egg into the half cup of milk and put into the mixture.You're going to windy up with a pasty batter. Spread this into a 9" pie plate (nice and flat). Sprinkle with sugar (Cane sugar works great). Now put it in the oven for 40-45 minutes.


I took mine out at 42 minutes (when a toothpick came clean from the center)


That's it, you're done! Pretty simple! I've stated before I'm no chef, and this recipe may not be perfect, but it should get you pretty close to what you are looking for. I think I remember it being just a little more moist, but maybe I just need to keep adding milk til I get it perfect. Then I was wondering if I should have used unsalted butter, but considering my mom always used margarine (which is salted), I don't really know. If you have any suggestions (or an alternate recipe), let me know! [below is a close up of final result]


Serving Suggestion: We use to cut it like a pie as a kid, but a 3/4" thick rectangular piece works as well. Spread on some butter or margarine to make it perfect.

8 comments:

Amy said...

I just wanted to say that I'm definitely going to have to add that to my Recipes to Make list! And I just discovered your blog today, and I am loving it!!! Great job!

Anonymous said...

Its A-P cake as in All Purpose Cake and it is PA Dutch Amish make as a simple dessert with dinner or as a coffee cake for breakfast.

Dubba said...

that's what I pretty much figured, but it's tough to be 100% sure nowadays.

Have I mentioned it's tasty?

Anonymous said...

I READ THEY ARE NAMED FOR ANN PAGE OF PHILADELPHIA. THAT SHE DEVELOPED THEM.

Dubba said...

interesting, though everything Ann Page related seems to refer to cookies, though the general area (Philly) seems appropriate.

Cookie said...

They're named that because they're an all-purpose cake, made to be eaten as breakfast or dessert and when they get a little stale, you dunk them in coffee or warm milk. Most men in my family prefer to let them get a little stale so they can dunk them. The recipe has existed since at least the early 1900's.

PaulyA said...

How can this be AP cake without molasses? I'm from Lancaster PA and I've been eating AP cake since I can remember. My mother made it every year in huge batches. A recipe passed down from my PA Dutch grandmother. I can't imagine it without molasses. All the recipes I'm seeing online don't include it. I may have to post it somewhere. It's amazing.

Dubba said...

molasses? hmmm, dont know, had it a million times but never with molasses.... but when you say molasses I start thinking shoo fly pie!