Ingredients

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla
Pennsylvania Dutch Breakfast Cake is a classic recipe that is a staple in many households. This version puts a twist on the traditional recipe by using margarine instead of butter. The result is a cake that is just as delicious but with a slightly lighter texture. This breakfast cake is perfect for busy mornings when you need something quick and easy to eat. It pairs well with your favorite coffee or tea and can be enjoyed warm straight from the oven or reheated later.

Instructions

1.Preheat your oven to 350°F and grease a 9x13 inch baking dish.
2.In a large bowl, combine the flour, sugar, and baking powder.
3.Cut in the butter or margarine until the mixture is crumbly.
4.In a separate bowl, beat the eggs and add the milk and vanilla.
5.Add the wet ingredients to the dry ingredients, stirring until just combined.
6.Pour the batter into the prepared dish.
7.Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8.Serve warm with your favorite breakfast beverage.

PROS

This breakfast cake is easy to make and can be customized to your liking.

It’s the perfect balance of sweet and buttery flavors and is a great addition to any breakfast spread.

CONS

This cake is high in calories and sugar, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this breakfast cake is not particularly healthy, it can be made with whole grain flour and other wholesome ingredients to boost its nutritional value.
It can provide a quick energy boost in the morning and is a great way to start your day.

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