Fastnacht Kartoffel Kuchen - Potato Cake |
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Prep Time: 720 Minutes Cook Time: 20 Minutes |
Ready In: 740 Minutes Servings: 12 |
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Spicily sweet, this coffee cake comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. Ingredients:
2 large potatoes, pared |
2 eggs |
1 cup sugar |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/2 cup shortening |
1 fresh yeast cake, softened in 1/2 cup warm water |
6 cups flour (amount is approximate) |
1/2 cup butter, melted |
1/2 cup sugar |
1 teaspoon cinnamon |
1/4 cup flour, sifted |
3 tablespoons nuts, minced |
3 tablespoons butter, softened |
2 -3 drops vanilla |
Directions:
1. Boil potatoes in enough water to cover.
2. Drain, saving potato water.
3. Msh potatoes and beat well.
4. Measure potato water and add enough more to make 1 1/2 pints.
5. Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
6. Cover and let rise in a warm place until morning.
7. Knead, adding as much flour as is necessary to make a stiff dough.
8. Let rise again until doubled.
9. Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
10. Brush melted butter on top.
11. Mix all the streusel ingredients together until very crumby.
12. Sprinkle cakes with streusel.
13. Bake at 400F until golden (about 20 minutes).
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