Pennsylvania Dutch Apple Muffin Cake

Pennsylvania Dutch Apple Muffin Cake

A vintage handwritten recipe for Pennsylvania Dutch Apple Muffin Cake; this cake is made with flour, baking powder, soda, salt, cinnamon, allspice, sugar, butter, sour cream, eggs, and finely diced and peeled apples. Top with a crumb topping made with sugar, flour, cinnamon, and cold butter and bake in a Charlotte Dish, souffle dish, or a 9-inch tube pan.
A vintage handwritten recipe for Pennsylvania Dutch Apple Muffin Cake


2 cups all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon soda
1 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon allspice
1 1/4 cup sugar
1/4 cup butter, melted 
1 cup sour cream
2 eggs
1 cup finely diced peeled apple

Crumb Topping
1/4 cup sugar
3 tablespoons flour
1/4 teaspoon cinnamon
2 tablespoon butter


[Mix dry ingredients], combine melted butter (off heat), sour cream, and egg; add this to the dry ingredients. Add 1 cup of finely diced peeled apples. 

Top with crumb topping - combine sugar, flour, cinnamon and cut in cold butter until mixture forms coarse crumbs. 

Bake in an 8-cup Charlotte pan to duplicate the shape of a large muffin or an 8-inch souffle dish or ?? the muffin ?? in a 9-inch tube pan. 

Bake in a 350-degree oven for 45 minutes. 



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