‘The word apee cake is a partial translation of Pennsylvania German Eepikuche, which in turn is derived from French pain d’epice. The French word, which means literally ‘spice bread’ or ‘spice loaf,’ is generally explained as ‘gingerbread’ in bilingual dictionaries.
What does AP stand for in cookies?
‘Apeas are a cookie once popular in Philadelphia. The origin of the name is a bit confusing. Essentially, they were a form of Anis Platchen (anise cookies) and stamped ‘A.P.’ to distinguish them from cookies with caraway, which were known as ‘seed cakes.’ A great many bakers hawked Apeas to children on the streets.
Why is it called war cake?
The ingredients include little or no milk, sugar, butter, or eggs, because the ingredients were then either expensive or hard to obtain. Similar cakes are known as ‘War Cake’, as they avoided ingredients that were scarce or were being conserved for the use of soldiers.
Why is it called a cake?
The term ‘cake’ has a long history. The word itself is of Viking origin, from the Old Norse word ‘kaka’. The ancient Greeks called cake πλακοῦς (plakous), which was derived from the word for ‘flat’, πλακόεις (plakoeis). It was baked using flour mixed with eggs, milk, nuts, and honey.
Why is it called lb cake?
True Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake because of how it’s made: Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.
What is AP in baking?
AP falls in the mid-range of protein levels, which makes it an appropriate choice for most baked goods like cookies, muffins, and pie crust (hence the name “all-purpose”). Look for an unbleached variety, which indicates that it has not been chemically treated to whiten and “soften” the flour.
What does AP mean on a menu?
Some ingredients are used As Purchased (AP)
What is a cake without eggs called?
The most common name is “Wacky Cake,” but it’s also been known as “Crazy Cake,” “Dump Cake,” and “War Cake.” Names like crazy and wacky come from the fact that most people would wonder just How on earth can you bake a cake without eggs?!
Why is it called Wacky Cake?
Easy One-Pan Chocolate Cake could be a perfectly appropriate title for this cake because it’s incredibly simple to make and can be mixed, baked and served from the same pan. Somewhere along the way, someone decided to leave more to the imagination and coined the cake ‘wacky.’
What is a dump cake Wikipedia?
A dump cake is an American dessert similar to a cobbler but with a cake-like topping. It is so named because it is prepared by ‘dumping’ ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing.
What are the 5 types of cakes?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
What was the first flavor of cake?
The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.
Is cheesecake a pie or cake?
Is one of them a cheesecake? No. A cheesecake is not a pie, but surprise, it’s also not a cake.
Is pound cake shortened?
A shortened cake, it has tight grain and elastic crumb. Pound cake is often flavored with citrus fruits or vanilla. Sour cream is another new addition to the recipe. It can be topped with a light icing, glaze or dusted with powdered sugar.
What do they call pound cake in England?
Why is pound cake called Madeira cake in the UK?
Why are pounds written as LBS?
The libra (Latin for ‘scales / balance’) is an ancient Roman unit of mass that was equivalent to approximately 328.9 grams. It was divided into 12 unciae (singular: uncia), or ounces. The libra is the origin of the abbreviation for pound, ‘lb’.
Did you know about AP cake?
I’d never heard of an AP Cake until recently, but if you have local family roots you have probably enjoyed it at some time. I asked friends if there was a favorite baked good mom made in their youth, and AP Cake came up. This sweet little recipe seems to be passed down from grandmothers. Because it’s more of a local Dutchy thing, it intrigued me.
What is APAP cake?
AP Cake is a Pennsylvania Dutch breakfast delicacy. One of the stories on its origins is that a baker, Ann Page, used to ‘carve’ her initials on top of the heavy batter before baking. This recipe appeared in the East Penn Valley Merchandiser several weeks ago and tastes like the cakes you buy at the bakery.
Is AP cake similar to a strudel cake?
I’ve had my mother-in-law’s crumb cake (not like a traditional strudel-style cake) which is similar, but the AP Cake is not as moist. The recipe is egg-free, which means you can probably make it in a pinch.
True Pound Cake
- What’s the difference between pound cake and True Pound Cake, and why should you care?
- Much like the fight over whose barbeque is the greatest here in North Carolina, there is a lot of dispute about which pound cake is the best.
- In recent years, we’ve lost sight of what True Pound Cake actually is, so let’s start at the beginning and work our way up.
- True Pound Cake is a recipe that has been in existence since the 1700s.
- It is given the name pound cake because of the way it is prepared: To begin with, one pound of each of the following ingredients was asked for in the recipe: flour, sugar, butter, eggs.
- Doubts regarding whether cornbread includes any flavoring, or if it contains any sugar, will arouse almost as much controversy as the topic of whether cornbread contains any sugar.
- Isn’t it possible to be happy with both?
- Brandy, wine, rose water, nutmeg, mace, shredded lemon peel, and/or cinnamon are all mentioned in early recipes such as The Virginia Housewife (1838) and Seventy Five Receipts (1832).
- Forget about the Indian Pound Cake recipe, which is also included in the Seventy Five Receipts guidebook and calls for the substitution of cornmeal and wheat flour for the traditional cake flour.
- So, which recipe genuinely makes the original, or true form, of this golden, delicious, and easy pound cake?
- Which recipe is the most authentic?
- Powdered sugar was used in the recipes in both of the cookbooks described above, which was a commonality between the two publications.
- Is that the same as what we can get now on the market?
I really don’t know.Another recommendation from more current recipes is to use cake flour instead of plain flour in place of regular flour.As a result, I set out to create a recipe that included both powdered sugar and cake flour.
- And I’m going to show you how to manufacture your own cake flour right in your own kitchen!
- After deciding to follow recommendations such as baking the cake for two hours in a cold oven, I was determined to succeed.
- I’d want to bring out something to the skeptics who claim that flavorings aren’t allowed: our very own North Carolina State Fair.
Each pound cake and True Pound Cake will be judged during the fair, and there will be competitive categories for both.″Liquid flavorings, such as vanilla and spices,″ can be added to their True Pound Cake category (butter, flour, sugar, eggs) in addition to the traditional ingredients.So let’s get this conversation started again.Are these ingredients truly in the form of a True Pound Cake, or is this just another ordinary cake in need of a new name?Meanwhile, I’ll spread another scoop of ice cream over a slightly toasted slice of this really wonderful pound cake, which I made myself and was quite delighted with.
Are you ready to give it a shot?Approximately 1 Bundt cake or 3 loaves of True Pound Cake from this recipe.Unsalted butter, softened at room temperature (four sticks) 334 cups confectioners’ sugar 10 big eggs at room temperature are recommended.334 cups all-purpose flour (or equivalent) vanilla extract (about 2 teaspoons) There is no need to preheat the oven.Place the powdered sugar in a small mixing basin and set aside.
In a large mixing bowl, beat the softened butter on high speed for about 5 minutes, or until it is light and fluffy in texture.Using a mixer on low speed, gradually add powdered sugar to butter, mixing constantly, until it is completely combined.Add the eggs, one at a time, beating briefly but thoroughly after each addition, until the mixture is smooth.Scrape the sides of the dish as often as necessary.
- Gradually include the flour, mixing just briefly but thoroughly after each addition, until the mixture is smooth and creamy.
- Add the vanilla and mix until it is barely blended.
- Scrape down the sides of the basin with a spatula and fold the mixture together a couple of times.
- Prepare the pan by greasing and flouring it thoroughly, making sure there are no lumps of flour in the corners.
- Pour the ingredients into the prepared pan in an equal layer.
- With a spoon, carefully level the surface of the cake.
- Spread batter up the edges and into the center cone of the pan, removing batter from the middle as you go.
- (Optional) Place the cake on the center rack of a preheated oven that is not yet hot.
- Bake at 275 degrees for two hours, or until the potatoes are tender.
- Insert a wooden toothpick into the center of the cake to check for doneness.
- When the cake is removed from the pan with only a few moist crumbs attached, it is done.
- Remove the pan from the oven and set it aside to cool for 30 minutes on a wire rack.
- Carefully turn the pan over and lift the cake out.
- Allow the cake to cool fully before cutting into it.
What’s the Difference Between Bread Flour, All-Purpose Flour, Cake Flour, and Pastry Flour? (Phew!)
- It’s perfectly acceptable: we all make errors.
- But you know what’s a little less acceptable?
- They are not learning from their mistakes.
- Please join us for the semi-regular column Effed It Up, in which you, the Basically reader, send us tales of your less than stellar culinary experiences, and we attempt to figure out how to, you know…
- not do that again.
- Do you have a burning question or a shameful experience to tell?
- Please share it with us.
- Please contact us at [email protected]
- If you know anything about pastry, the baking aisle at your local supermarket may be either tremendously thrilling or absolutely horrifying, depending on your level of knowledge.
- There are a plethora of flours available, including not just the traditional all-purpose flour, but also pastry, bread, and cake flours.
- I’m curious, though, about the distinction between all-purpose and bread flour.
- What about pastries and cakes?
- In case you didn’t guess, they’re all a little bit different from one another and each performs a distinct, somewhat different role.
Below is a list of the most popular kinds, what they’re used for, and when you should (and shouldn’t) use them.Notice that we are just discussing white wheat flours at this time; we will keep a study of whole wheat, rye, buckwheat, and spelt as well as the other nut flours for another time.)
All-Purpose (AP) Flour:
- The name pretty much sums up what it is!
- The majority of the time, while baking or cooking, this is the ingredient you grab for.
- If you only have room for one type of flour in your kitchen, all-purpose is the one to go with.
- A white flour, as defined by the American Phlebotomy Association, is one in which the wheat grains (known as wheatberries) have been stripped of their bran and germ during processing and grinding, leaving just the starchy endosperm.
- The result is that most AP flours are more shelf stable (yes, flour goes bad!) since the oils in the germ are the ones that cause it to turn rancid.
- Unfortunately, this also means that most of the wheat’s nutritional benefits have been lost, as well as most of the plant’s natural flavor, as a result of the processing.
- The advantage of all-purpose flour, on the other hand, is that it acts consistently in the baking process.
- The protein level of AP flours is regulated throughout processing to be between 9 percent and 11 percent, depending on the brand and kind of wheat that was used in their production.
- When flour comes into contact with water, the quantity of protein produced correlates to the amount of gluten produced by the flour.
- Gluten provides structure to baked foods; the greater the amount of gluten present, the ″stronger″ the flour.
- As an all-purpose flour, AP has a moderate amount of protein, making it an excellent choice for most baked items such as cookies, muffins, and pie crust (thus the term ″all-purpose″).
- Unbleached flour means that it has not been chemically processed to whiten and ″soften″ the flour, which is what you want.
- In general, you may use AP flour for any of the other flours listed above; it won’t provide nearly the same texture, but it’ll be close enough for most purposes.
- The fundamental difference between bread flour and all-purpose flour is the amount of protein in each of the two types.
- When compared to all-purpose flour, bread flour has a greater protein concentration, typically 11-13 percent, and is available in both white and whole wheat variants.
- It is referred to as ″bread flour″ since most breads require greater levels of protein in order to develop a large amount of gluten.
- Gluten is the stringy threads that give bread dough its stretch and elasticity, as well as the chewy texture that distinguishes baked bread.
- When you knead dough, you create a network of gluten strands that trap air and result in the airy gaps that are distinctive of many types of bread.
- You may substitute bread flour for all-purpose flour when you want a chewier outcome (for example, in pizza dough), but you should avoid using it in lieu of cake or pastry flour or in baked products that need to be light and soft (for example, cookies).
Cake and Pastry Flour:
- It’s possible that you’re picking up on a trend with the way these flours are branded.
- Cake flour is a kind of flour that is used in the baking of cakes.
- Cake flour, on the other hand, has a lower protein concentration than all-purpose flour, which is the polar opposite of bread flour.
- Instead of being chewy and hence densely packed with gluten, bread is intended to be light and airy.
- Cake is supposed to be fluffy and soft.
- Because the goal is not to promote gluten formation, cake flour has a low protein content, often about 9 percent.
- It has an even lower protein level than cake flour, clocking in at roughly 8%, and is mostly used in the preparation of pie crusts, biscuits, and scones, as well as other baked goods that require a soft, crumbly, or flaky texture.
- Cake or pastry flour can be substituted for all-purpose flour in recipes where softness is desired (such as pancakes), but not for items like flatbreads, which should be avoided.
- This recipe for chocolate cake dates back to the Great Depression and is a delicious and light chocolate cake that is produced without the use of eggs or dairy products.
- Depression Cake, perhaps?
- Yes, that is exactly what I stated.
- The fact that it is a rich, moist chocolate cake would have led most of us, including myself, to believe that the name of this cake derived from that fact.
- Nothing beats chocolate when it comes to treating sadness.
- It is actually named ″depression cake″ because the recipe comes from a time during the Great Depression when items such as eggs, milk, butter and sugar were extremely costly and in short supply, hence the name.
- My friend, Julie, baked this cake for my husband and me the first time I had it, and it was delicious.
- She had a dinner party for us, and this was the dessert.
- She told me she received the recipe from her grandmother and that it was one of her favorites.
- It rapidly became one of my favorites as well.
- (as well as everyone else with whom I’ve shared it!)
^LOVE IT? PIN IT!^
- This recipe was initially published on my blog in June of 2012.
- It came to mind again the other day when I was preparing my Chicken Piccata Recipe for you and thought about you.
- As a matter of fact, I couldn’t get the thought out of my head about it.
- I had no choice but to go through with it.
- This was served as dessert on Monday night.
- It’s one of my husband’s all-time favorite desserts.
- Because there is no icing on the cake.
- In other words, he’s ″one of those″ people who eats a piece of cake after scraping off the icing.
- Our favorite way to serve this is with a generous dollop of whipped cream, but it’s also excellent served straight from the plate, like a snackcake.
Baking with Vinegar and Without Eggs:
- I’ve discovered that this cake, as well as similar cakes that are created without the use of eggs, butter, or milk but instead make use of vinegar, are known by a variety of different names.
- Wacky Cake is the most prevalent name for this cake, although it has also been referred to as ″Crazy Cake,″ ″Dump Cake,″ and ″War Cake.″ The names weird and wacky are derived from the fact that most people would be perplexed as to how on earth you could create a cake without using eggs!
- You very certainly can!
- Baking without eggs has grown even more popular in our day and age, thanks to the large number of individuals who suffer from allergies and other ailments.
- Eggless cakes can be produced using a variety of ingredients, including applesauce.
- For this Depression Cake, however, we rely on the vinegar to provide the necessary ″fizzy lifting.″ What happens to the cake batter when it is exposed to vinegar?
- Cake batters (and cookie batters) get the lift they need when baking when vinegar, which is employed as an acid, combines with baking soda, causing a chemical reaction that releases carbon dioxide and lifts the batters while baking.
- Most people think ″yuck″ when they think of the strong flavor that vinegar has, but you won’t even be able to tell it’s in there since you won’t be able to taste it or believe it is!
- What you get out of it is an airy delicious chocolate cake that is both economical and straightforward to create.
- I usually bake mine in a 9×13 baking dish, but it also works well as cupcakes.
- As I previously stated, this chocolate cake is one of my faves and is right up there with the best of them.
- It’s one of those dishes that, whenever I prepare it, everyone wants the recipe.
- But since you’re here, I thought I’d share a couple of my favorite chocolate cake recipes with you while you’re here.
CAKE WITH SAUERKRAUT AND CHOCOLATE Dessert: A dense, fudge-y chocolate cake prepared with sauerkraut – yes, sauerkraut, and frosted with rich, tangy sour cream chocolate icing The most delicious chocolate cake I’ve ever had!
My Favorite Chocolate Cake Recipes:
- Desserts such as chocolate sauerkraut cake and chocolate espresso cake, chocolate banana cake, black forest cake, chocolate pudding poke cake and chocolate macaroon tunnel cake are also popular choices.
- This CHOCOLATE MACAROON TUNNEL CAKE is one of my husband’s favorite chocolate desserts.
- Bundt cake with a chocolate filling and a coconut tunnel in the middle.
- Both chocolate and vanilla frosting are drizzled on top of the cake.
- It’s like that age-old combination that no one remembers.
- CHOCOLATE PUDDING WITH CHOCOLATE FROSTING This light and fluffy Chocolate Pudding Icing is reminiscent of the Jell-o Pudding Mousse you used to eat as a kid, only it’s frosting perfection when spread over your favorite chocolate cake or baked good.
- All right, let’s get to the recipe for this delectably wild and strange WWII Depression Cake, shall we?
- Time required for preparation: 5 minutes Preparation time: 40 minutes Time allotted: 45 minutes
- 10 Tablespoons oil
- 2 teaspoons vanilla
- 2 Tablespoons white vinegar
- 2 cups cold water
- optional whipped cream for serving
- 2 cups cold water
- optional whipped cream for serving.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the ingredients and pour them into a 9-by-13-inch pan that has not been greased.
- Preheat the oven to 400 degrees.
- If desired, garnish with freshly whipped cream.
- 1 Serving Size (in grams): Calories in 1 serving: 239 8 g of total fat 1 gram of saturated fat 0 g of Trans Fat 7 g of unsaturated fat Cholesterol: 0 milligrams Sodium: 259 milligrams There are 39 grams of carbohydrates in this recipe.
- 1 gram of fiber 22 g of sugar 2 g of protein Nutritional information is not guaranteed to be correct.
- If you make this recipe, please let me know how it turned out!
- Using the hashtag #AnAffairFromTheHeart, post a photograph of yourself with your significant other on social media.
- Your creations would be wonderful to see!
- – Michaela et al.
Wacky Cake; a funny name for a cake born out of a serious situation
- Erin Mann is creating a different cake from the ″All Cakes Considered″ cookbook once a week for a year, and she is documenting her exploits on AnnArbor.com.
- Previous columns may be found here.
- The different mixing technique used in this cake, as well as the use of unusual components such as vinegar, give it its name.
- Erin Mann is a writer who contributes to this site.
- Cake that is out of this world.
- Cake of War.
- Joe Cake is a fictional character created by author Joe Cake.
- Crazy Cake is a type of cake that has a crazy flavor.
- What really is in a name?
- A cake by any other name might taste just as sweet, but it would lack the historical significance of this dessert.
- One-Pan Cooking Made Simple It’s possible that the moniker ″Chocolate Cake″ would be an apt description for this cake because it’s really simple to create and can be mixed, cooked, and served all from the same pan.
- Someone, somewhere along the line, made the decision to leave more to the imagination and dubbed the cake ″wacky″ as a result.
- Wacky Cake is an old-fashioned recipe that has been passed down from generation to generation for generations.
According to legend, this cake was created during World War II rationing when materials such as milk, butter, and eggs were in short supply due to rationing.As a result, this cake includes no dairy, making it the ideal treat for our vegan friends.To make the cake rise, we rely on some Mt.
- Vesuvius activity, which is a powerful bubbling reaction between the vinegar and baking soda.
- MFK Fisher, prolific author of more than 20 books on the art of eating well, talked about her experiences of starvation and food restriction in her book How to Cook a Wolf, which was published in 1957.
One of the recipes in her book is for a War Cake, which is a variant on the Wacky Cake that is cooked with bacon fat and spices.″While my grandmother was knitting one evening during World War II, when rationing of sugar and butter had been in effect just long enough to send all the earnest young housewives into a proper tizzy, a small excited group of them discussed with proper pride their various ways of making cake on a tight budget.Each believed that her own discovery was the greatest, of course, and argued that brown sugar or molasses-with-soda was far superior to white sugar, that bacon grease could be substituted for butter if enough spices were used, and that eggs were completely unneeded.″ (Adapted from M.F.K.Fisher’s How to Cook a Wolf.) The recipe includes an optional Seven-Minute Frosting that may be made ahead of time.I prepared all of my ingredients ahead of time by measuring and laying them out.
Making do with a medium-sized pot and a metal mixing bowl, I created a makeshift double-boiler.For what seemed like a lifetime, I beat the mixture on the stovetop until it was smooth and creamy.Despite the fact that my frosting should have been light and fluffy, with delicate peaks from the egg whites, it had remained a viscous liquid after seven minutes.What occurred, exactly?Then I notice a tiny bowl of egg whites resting on top of the microwave, which I had completely forgotten about.
″D’oh!″ says Homer Simpson as he realizes what he’s done.Take two of the Seven-Minute Frosting.I re-measure the ingredients and turn on the mixer to speed things up.I had a dish full of sparkling, delicate white peaks after only seven minutes of work.
- The top and edges of the cake are generously iced with icing.
- The frosting has the texture of Marshmallow Fluff, but is creamier and less sticky in texture.
- After being let to sit overnight, the icing developed a texture similar to that of a marshmallow Peep.
- Ben Golub took this photo and uploaded it on Flickr.
- After it was produced, the frosting was smooth and creamy, but it took on a different texture overnight.
- The texture was still smooth and creamy, but there was a slight grittiness to it that I liked.
- Like the sugar had been re-crystallized, the effect was striking.
- The texture reminded me of eating an Easter Peep; it was marshmallow-y yet a touch gritty at the same time.
- Even though the flavor was unaffected and the grittiness was tolerated by most of my tasters, I believe it is preferable to serve the cake as soon as possible after it is created to avoid this change in texture.
- A series of All Things Considered episodes about summer cuisine includes recipes for Wacky Cake and Seven-Minute Frosting, both of which may be found on the NPR website.
- Do you want to try something new?
- Make a substitute for the water by using brewed coffee that has been chilled or by adding chocolate chips to the mixture.
- Alternatively, you may bake a layer cake; the frosting recipe makes enough to cover an entire cake.
- Are you a lover of frosting but not of icing?
- Change up the toppings to suit your taste.
- Drizzle melted chocolate over the cake or sprinkle with confectioner’s sugar to make it seem more festive.
- Other variations or substitutions would you like to recommend?
- Erin Mann is a writer for the Ann Arbor, Michigan-based website AnnArbor.com.
- She is a huge fan of all things sweet, and she is destroying diets one sweet treat at a time.
- You may reach her by email at [email protected] or by following her on Twitter.
11 Types of Cakes to Satisfy Your Sweet Tooth
- A sponge cake known as genoise is popular in Italy and France; in genoise, whole eggs are beaten with sugar until they’re thick and ribbony, and then flour (and sometimes butter) is added and the batter is baked; the result is delicious baked in a round cake pan and simply frosted, but genoise is also pliable enough to be baked in a jelly-roll pan and rolled up into a roulade.
- The flavor of genoise is not very forceful, but it is frequently employed in the construction of layered or rolled cakes when a lighter texture than that of a butter cake is needed.
- Genoise cake layers are always wet with a flavored syrup to enhance taste and moisture, and they are frequently cut into thin horizontal slices and layered with rich fillings such as buttercream to add structure and texture.
- European-style layer cakes, which are popular in coffeehouses throughout Europe, are distinguished from American-style butter layer cakes, which have fewer and thicker layers and are more commonly seen in bakeries in the United States.
5. Biscuit Cake
- Baking biscuit cakes (also known as bees-kwee) is similar to making genoise in that both egg whites and egg yolks are used, but instead of whipping them together as in the case of genoise, they are beaten separately and then folded back together.
- This results in a light batter that is drier than a genoise, but which keeps its shape better once it has been thoroughly mixed.
- In order to do this, it’s frequently utilized to create piped forms such as ladyfingers.
- When cooked in a tube pan, similar to that of an angel food cake, it produces a highly chewy sponge cake that was fashionable in the early twentieth century but has since fallen out of fashion.
- However, it is still referred to be the original Passover sponge cake in a slightly modified version, in which the flour is substituted with matzoh cake meal and potato starch.
Sorry, Cheesecake Is Not Cake
- Somehow, despite the fact that cheesecake is plainly not a cake, there are people all over the globe who still believe that cheesecake is a cake.
- Not a cake: It’s a filling that is either on top of or enclosed on three sides by a crust, which is clearly not a cake in the traditional sense.
- After resolving that issue, there is one more question to consider: Is cheesecake considered a pie?
- Is it a pie, or is it a tart?
- Helen Rosner, executive editor, and Emma Alpern, copy editor, both of whom are passionate cheesecake semantics specialists, are on hand to give their points.
- They both take a distinct (and possibly surprising) stance in this debate:
Cheesecake Is Clearly Pie
- —Helen Rosner, in her own words These are tough times, and we must place a high value on the truth, no matter how unpleasant that may be.
- Cheesecake is considered a pie.
- I’m sorry if hearing this makes you uncomfortable, but you can’t run away from reality.
- Let’s take a look at some of the rebuttals that I anticipate the anti-pie paid protestors will make: However, it isn’t cooked in a pie pan.
- The same may be said about slab pie, demonstrating that baking in a pie pan is not a precondition for being called ″pie.″ Actually, it’s a custard that has been cooked.
- Chess pie, lemon meringue pie, and a slew of other pies fall within this category.
- A pie is defined by the fact that it has a filling on top of a crust.
- You’re also a bit of a geek.
- Is lemon bars pie the same thing?
- Yes, I suppose that’s correct.
- However, the word ″cake″ is right there in the name.
- Despite the fact that Boston cream pie contains the term ″pie,″ Boston cream pie is actually a cake.
- It turns out that the English language is inconsistent!
Cheesecake is a type of pie.Boston cream pie is a piece of cake.It is certain that we will all die at some point in the future, and that after all of the individuals who have ever known us have died, we will be forgotten into the black eternity of time.
Cheesecake Is Clearly a Tart
- Emma Alpern is the author of this piece.
- Close your eyes and imagine a row of pies in front of you.
- Consider the possibility of them sitting on a windowsill.
- It’s a warm summer day, and there’s a gentle wind blowing through the house, making the red gingham curtains wave softly.
- However, the most important thing is to visualize the pies.
- Take a closer look at this now.
- Is one of them a cheesecake, by any chance?
- Unlike a pie, a cheesecake is not a cake, which may come as a surprise to some.
- I understand what you’re thinking, so please continue reading: However, the word ″cake″ is right there in the name.
- Helen has already completed this section.
- You may find what I’m about to say surprising, but give it a minute and I believe you’ll find it connects strongly with what you already believe.
- Of course, a cheesecake is not the same thing as a cake.
A cheesecake is technically a tart.Aren’t tarts a bit on the tiny side?Perhaps you saw a row of tarts on a windowsill and discovered that you had envisioned something far smaller than a cheesecake – without my knowledge, of course.
- Even though cheesecakes are enormous for a tart, they are still considered to be a tart by definition.
- Who gets to make the decision?
- The Academy agrees with me on this point: Cheescake is defined as ″a flan or pastry filled with curd or cream cheese,″ according to the Oxford University Press.
Please disregard the section in which they assert that the majority of cheesecakes now on the market are undercooked; this is not relevant to the subject at hand.As we navigate these perilous times, even as anti-intellectualism gains ground in the Western world, we should look to our institutions for clarity and direction.Cheesecake is classified as a tart.
Skip to the main content Pound cake topped with strawberries
What is Pound Cake?
- Pound Cake is a white, substantial cake that is possibly one of the most straightforward and well-known of all time.
- Despite the fact that it is typically plain, it is possible to obtain several flavored, lighter variations these days.
- A pound cake is often prepared in a loaf pan or a Bundt pan, depending on the recipe.
- Because of the cake’s solidity and simplicity, it is a favorite side dish to serve with fresh fruit or whipped cream.
- A shorter cake with a tight grain and an elastic crumb, it is a popular choice.
- The flavor of pound cake is frequently enhanced by the addition of citrus fruits or vanilla.
- Adding sour cream to the dish is yet another creative twist.
- It can be finished with a light frosting, glaze, or a dusting of powdered sugar on top if desired.
- It is, on the other hand, rarely highly iced.
- The recipe for the pound cake was given that moniker.
- Original recipes, developed in England around the 1700s, asked for one pound of each of the following ingredients: wheat, sugar, butter, and eggs.
- It was a giant, hefty cake due to the vast numbers and lack of leveling, making it suitable for feeding large groups of people.
- The recipe’s proportions have changed through time to produce a smaller, lighter cake, but the name has remained.
- Liquids were introduced in the mid-1800s, while baking powder was introduced in the 1900s.
- Around the world, the cake is well-known, with many nations adding their own twists and adaptations to the recipe.
- There’s the traditional British sponge cake made with self-rising flour, for example.
- In the Caribbean, rum or mashed bananas are frequently used to add moisture to cakes, while beaten egg whites are typically used to make cakes lighter and fluffier.
- In South America, walnuts or raisins are occasionally added to the cake, while in Spain, the cake is drowned in wine and coated with a cream or sugar glaze before being served.
- When baking pound cake, it is critical to allow all of the ingredients to come to room temperature before mixing them together.
- To begin, cream together the butter and sugar until smooth.
- For the best results, beat at a medium speed for a few minutes before gently folding in the eggs and any other liquids that have been added.
- This incorporates air into the batter, which aids in the rising of the cake.
- The combination of sugar and butter also contributes to the formation of air pockets.
- However, avoid overbeating the mixture, especially while adding the flour and eggs.
- It will make the crust more fragile, and the cake will become dense and tough as a result of this.
- Because the recipe already produces a dense cake, you don’t want to go overboard with the frosting.
- By baking a pound cake without the use of a chemical leavener and then measuring the volume, grain, and texture of the cake, it is possible to determine the creaming levels of shortening or margarine.
- This will disclose the creaming range and the temperature tolerance for shortening.
- 2 It is recommended that you do not add more than 2 teaspoons of liquid to a pound cake while flavoring it since this causes the cake to become excessively thick.
- Pound cake necessitates a lengthy baking period, typically in excess of an hour.
- Ingredients for pound cake: 2 cups flour, 2 cups sugar, 2 sticks melted butter, 1 teaspoon vanilla, 1 teaspoon almond flavoring, 1 teaspoon lemon flavoring, 5 eggs
- baking time: 1 hour
- Combine all of the ingredients and pour into a loaf pan that has been oiled and dusted
- Bake for approximately 1 hour at 350°F.
- When you insert a skewer into the center of the cake and it comes out clean, it is done baking.
- Allow to cool on a baking rack.
- Before serving, sift icing sugar over the top of the dish.
Cooks.com is the source of this recipe.
1. Manay, N. Shakuntala, and M. Shadaksharaswamy. 1. Manay, N. Shakuntala, and M. Shadaksharaswamy Foods: Facts and Fundamental Principles 1995, New Delhi, India: New Age International (print). 2. O’Brien, Richard D. Fats and Oils: Formulating and Processing for Applications (Fats and Oils: Formulating and Processing for Applications). CRC Press, Boca Raton, 2009. Print.
Dear Members of the Team, Greetings and salutations for today! What ingredients should I use to make a pound cake that has a shelf life of 6 months? If so, please describe the components that were utilized.
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- We can all agree that there are no excuses when it comes to making this simple comfort food meal in the Pennsylvania Dutch manner. I was going to say that the weather or unexpected guests compelled me to do it, but how about nostalgia or the fact that AP Cake is so simple to make and tastes just as wonderful the next day? (but really good while still warm). I’d never heard of an AP Cake before, but if you come from a Pennsylvania Dutch family, you’ve certainly had this cake in your childhood. When I asked friends whether they had a favorite baked product that their mother used to make, AP Cake came up as a favorite. Apparently, it’s popular as a dessert to be served with coffee, although I suppose that’s a matter of personal choice. This very simple recipe appears to have been handed down from grandparents. Because it’s more of a local Dutch tradition, it piqued my interest. While the AP Cake is comparable to my mother-in-crumb law’s cake (which is not the same as a conventional strudel-style cake), the AP Cake is less moist. Because there are no eggs required in this recipe (yeah! ), you can definitely whip up a batch in a rush. I sought out to my Aunt-in-law Lonna for assistance with the situation. She let me to dabble with her box (which was brimming with Pennsylvania Dutch recipes) and share this recipe with you. Originally published in my Phoebe Savors Berks, Berks County Living Style column, the recipe calls for brown sugar and can be found here. The Maple Syrup AP Cake (below) saves around 30 calories and 7 grams of sugar per serving compared to the original recipe (based on 10 servings). You may try it with coconut oil, but because there are so few ingredients, I thought that the flavor was better with a butter replacement rather than a touch of coconut. I’m still trying to figure out what the acronym for AP stands for. If you have any suggestions, please share them with me. AP Cake with maple syrup as a topping: breakfast, dessert, vegan, and simple. 314 oz non-dairy milk, 213 oz maple syrup
- 212 cups whole wheat white or all-purpose flour
- 12 teaspoon sea salt
- 12 teaspoon baking soda
- 14 teaspoon baking powder
- 12 oz butter replacement, cut into cubes
- Combine the flour, salt, baking soda, and powder in a large mixing bowl.
- Crumble the butter and flour ingredients together until it resembles coarse crumbs. Using 12 cup of the crumbs, mix them together with the sugar and set them aside for the crumb topping.
- Make a mixture of the milk and maple syrup.
- Add the wet mixture to the dry mixture and whisk just until it is well incorporated. Scoop into an 8- or 9-inch cake or pie plate that has been prepped
- The crumb mixture should be spread on top of the batter.
- Preheat the oven to 350 degrees Fahrenheit and bake for 45 minutes. It should be possible to clear out the center using a toothpick put in the middle
Apie Cake (aka AP, Apea, Apee, Apies, or Apeas Cake)
- It is customary in Pennsylvania to make apie cake (and its variant spellings); more precisely, it is customary in Pennsylvania Dutch culture — even more specifically, it is customary in mid- and south-eastern Pennsylvania (especially around the Oley Valley).
- There is a good possibility you have never tried pie cake if you are not from that part of Pennsylvania, and you may even have never heard of it before.
- Apie cake is a popular breakfast delicacy, similar to Shoofly pie, but unlike Shoofly pie and Shoofy cake, apie cake is not as sweet, is heavier than coffee cake — some varieties are intentionally ″dry″ — and is best served warm with hot coffee, making it the ideal morning treat or late-night snack.
- Despite the fact that the Dutch prefer it fresh from the oven, many people believe the flavor is better the next day — or even the next day after that.
- Many a Pennsylvania Dutch chef whips up apie cakes in multiples of two, three, or more, generally in 6-, 8-, or 9-inch cake or pie pans, depending on how many people are eating.
- It is one of those centuries-old traditional regional cuisines whose recipe has been passed down through the generations, and I believe it is safe to say that practically every family’s recipe differs in some manner from the recipe of every other family.
- In my ancient recipe file, I have two handwritten versions of apie cake, and there are at least eight cookbooks from the area that contain recipes for apie cake, and they all differ significantly: some call for eggs, some do not; some are topped with crumbs or cinnamon sugar, some are left unadorned (to be slathered with sweet creamy butter when eaten); some are more moist than others; and some call for water, while others call for buttermilk or sour milk.
- However, one thing that all of the recipes have in common is that the ″batter″ for the cake is quite thick, and can range from the consistency of a muffin batter to a soft dough — not the ″typical″cake batter that you would be used to seeing.
- Using a spatula, push or spread the batter into the baking pan.
- An additional feature of the recipes I have saved is that some of them ask for using lard in the cake, whereas more current versions call for using vegetable shortening instead of lard.
- The apie cake is made and sold by a number of bakeries (and, in the olden days, little corner ″Mom and Pop″ supermarkets) throughout the eastern and southern sections of Pennsylvania, each of which uses a slightly different variant of a standard recipe.
- The aim is to experiment with different looks until you discover one that you like.
- They are quite affordable to create, take little time, and provide you the freedom to ″do your own thing″ while discovering a recipe to pass on to your own family members.
What’s in a name
- The origins of the name for this dessert cover a wide range of possibilities.
- It has been suggested that the abbreviation ″AP″ (apie) is derived from the term ″all purpose,″ as in ″All-Purpose cake″ or ″All-Purpose flour.″ Another theory is that these cakes were produced by a baker from the Baltimore/Philadelphia region who carved her initials onto the top of the cakes; her name is Ann Page.
- However, the more I look into that notion, the more it looks that the initials and Ann Page are genuinely related with apie biscuits, rather than the cakes themselves.
- Although ″apies″ is thought to be derived from the Pennsylvania Dutch (German) word ″eepikuche,″ (pronounced apee-koocha), according to an article published in the Allentown Morning Call on June 12, 1954, ″eepikuche″ is thought to be derived from French pain d’epice, which means literally ″spice bread″ or ″spice loaf.″ Originally, ″apie″ referred to a cookie, but the term ″apie″ came to refer to these cakes as well.
- The spices were eliminated at various points along the journey, most likely due to budgetary constraints or a lack of availability.
- We’ll probably keep ruminating on the naming issue, but regardless of how they got their name, these cakes have been a Pennsylvania regional staple for decades.
As you like it
- This recipe is adapted from my grandmother’s (and now mine).
- Because of the inclusion of an egg, we found our apie cake to be a touch more moist than many other variants, and the batter itself resembled a thick muffin batter in texture.
- In my kitchen, I smooth the batter into the pan once it has been placed, then spread thin pats of butter evenly across the surface of the dough before sprinkling generously with cinnamon sugar before baking the bread pudding.
- Omitting the egg from this recipe will result in a cake that is denser and drier.
- Approximately 9 1/2 to 10 inch deep dish apie cake is produced by this recipe.
- It is simple to duplicate or quadruple the recipe if required.
- You may also bake in smaller baking pans, but you will need to alter the baking time appropriately.
- Apie cake is a favorite Pennsylvania Dutch breakfast delicacy because it is not too sweet, is thicker than coffee cake, and is perfect for dipping in hot coffee.
- 1/4 cup butter, cold and cut into small cubes and 1/4 cup vegetable shortening
- 1 teaspoon salt
- 3/4 cup whole milk soured with 1 Tablespoon lemon juice (add the tablespoon lemon juice to the milk, stir, and set aside for 10 minutes)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 egg, beaten
- Optional topping: 1/4 cup granulated sugar combined with 1/4 teaspoon ground cinnamon
- about 2 tablespoons butter
- 1 teaspoon vanilla essence
- Preheat the oven to 325 degrees Fahrenheit.
- Prepare a deep-dish pie or cake pan with butter or cooking spray that is 9 or 9-1/2 inches in diameter.
- Remove from consideration
- Place the flour, salt, and shortening (or butter/shortening) in a large mixing basin and combine well.
- Work the crumbs into tiny crumbs using your fingertips or a pastry blender.
- When you squeeze some of the crumbs together in the palm of your hand, they will ″clump″ together
- add the brown sugar, baking soda, and crème de tartar and combine thoroughly again.
- Make a well in the center of the mixture and pour in the beaten egg, soured milk, and vanilla extract, if using. Stir with a wooden spoon until the mixture is combined but not smooth, then fold in the dry ingredients.
- Pour the batter into the prepared pan and level the surface a little.
- In the event that you are using a topping, cut the 2 Tablespoons butter into thin pats and distribute them across the top of the dough, followed by a generous sprinkling of the cinnamon/sugar mixture to taste.
- Baking time is 35 to 40 minutes, or until a cake tester comes out completely clean
- Remove from the oven, cut into wedges, and serve warm or at room temperature if desired. Keep leftovers in an airtight container.
A PA Dutch Classic: AP Cake
- We can all agree that there is no reason not to make this simple comfort food dish in the tradition of the Pennsylvania Dutch. Instead of saying that the weather or unexpected guests forced me to bake, why not say that it was nostalgia or simply because AP Cake is so simple to make and tastes just as wonderful the next day (though it is especially delicious while still warm)? I’d never heard of an AP Cake until lately, but if you have local family origins, you’ve most likely had it at some point in your life as well. While I asked acquaintances whether they had a favorite baked product that their mother cooked when they were growing up, AP Cake came up. This very simple recipe appears to have been handed down from grandparents. Because it’s more of a local Dutch tradition, it piqued my interest. While the AP Cake is comparable to my mother-in-crumb law’s cake (which is not the same as a conventional strudel-style cake), the AP Cake is less moist in texture. Because the recipe does not call for eggs, it is likely to be suitable for a last-minute meal. I sought out to my Aunt-in-law Lonna for assistance with the situation. She let me to dabble with her box (which was brimming with Pennsylvania Dutch recipes) and share this recipe with you. PhoebesPureFood.com has a reduced-sugar version of this recipe that I created. This cake is simple enough to convert to veganism simply substituting vegan butter for the regular butter. Best of luck with your baking! Recipe courtesy of my aunt-in-law Lonna’s recipe collection 2 8- or 9-inch round cakes (depending on size). Ingredients 3 1/2 cups white spelt or whole wheat flour
- 2 cups lightly packed brown sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened vegan butter substitute
- 2 cups buttermilk or vegan buttermilk (add 1 teaspoon lemon juice to milk and allow to rest)
- 5 cups spelt or whole wheat white flour
- 2 cups lightly packed brown sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Combine the flour, sugar, salt, baking soda, and powder in a large mixing bowl.
- Crumble the butter and flour ingredients together until it resembles coarse crumbs. If you don’t have a mixer, you might use your hands instead.
- 2 cups of the flour mixture should be removed and kept aside.
- Combine the milk and crumbs in a separate bowl. Divide the batter into two 8- or 9-inch cake or pie pans that have been prepped.
- 1 cup of crumbs should be spread over each cake.
- Preheat the oven to 350 degrees Fahrenheit and bake for 45 minutes. It should be possible to clear out the center using a toothpick put in the middle
A Breakfast Tradition: AP Cake
- Why can’t I find an Appie Cake recipe on the internet has always been a source of frustration for me on the internet.
- I mean, am I referring to it in the incorrect manner?
- Is it possible that I’m spelling it incorrectly?
- Is it pronounced Apie or Apee?
- As it happens, Appie cake was something I grew up eating, but according to Google, it doesn’t appear to be available anymore.
- 97 billion webpages can’t all be false, can they?
- Can they, or can’t they?
- Update: Unfortunately, it is listed as AP Cake Recipe or A.P.
- Cake Recipe, which appears to be an accurate translation of All Purpose Cake.
- Okay, I realize this has nothing to do with ice cream, but we do bake from time to time here at the scoop, and so I bring to you a mild yet tasty treat.
- Appie cake, which is traditionally eaten as or with breakfast, is delicious served plain or with butter.
- (Please excuse me while I add the word Appie to my spelling dictionary so that it will no longer attempt to fix it.) What is the source of this phenomenon?
- I’m not sure what to say.
Amish?I’m not sure.Do you speak Pennsylvania Dutch?
- Yes, it’s possible.
- Someone, maybe, can jump in and let us know what they think will happen.
- Recipe for Appie Cake Half a cup (1 stick) of melted butter or margarine 2.5 Cups of Whole Wheat Flour a half teaspoon of baking soda Baking powder (around 1 teaspoon) 1 cup molasses (or dark brown sugar) 1 quail (egg) a half-gallon of milk (Cane) Sugar is used for the sprinkles.
Here’s what I came up with: 350 degrees Fahrenheit is the temperature for the oven.Combine the flour, baking soda, and baking powder in a large mixing bowl.After that, add the dark brown sugar and mix well.Now, thoroughly incorporate the butter or margarine (which should be at room temperature).In a half-cup of milk, whisk together the egg and add it to the batter mixture.
You’re going to end up with pasty batter on your hands.Make a 9-inch square out of this ″panini press (nice and flat).Sugar should be sprinkled on top (Cane sugar works great).Put it in the oven for 40-45 minutes at this point.At 42 minutes, I pulled my out of the oven (when a toothpick came clean from the center) You’ve completed your task!
It’s just that simple!As previously said, I am not a trained chef, and while this recipe may not be flawless, it should bring you rather near to what you are looking for.I believe I recall it being a tad moister, but it’s possible that I simply need to keep adding milk till it’s the right consistency for me.When I looked back, I wondered if I should have used unsalted butter instead, but given that my mother usually used margarine (which is salted), I couldn’t say for sure.
- Please let me know if you have any recommendations (or a different recipe) for me!
- Serving Suggestion: When I was younger, we used to cut it into quarters like a pie ″It is also possible to use a thick rectangular piece.
- Spread some butter or margarine on top to finish it off perfectly.
A Breakfast Tradition: AP Cake
- Why can’t I locate an Appie Cake recipe on the internet has always been a source of frustration for me.
- What I’m trying to say is, am I describing it correctly?
- What if I misspelled it?
- Apie or Apee?
- Is it pronounced that way?
- As it happens, Appie cake was something I grew up eating, but according to Google, it doesn’t appear to be a real thing anymore.
- One cannot argue with 97 billion webpages.
- or do they have the ability to do so.
- Update: Unfortunately, it is listed as AP Cake Recipe or A.P.
- Cake Recipe, which appears to be an accurate translation of All Purpose cake.
- Although this has nothing to do with ice cream, we do occasionally bake here at the scoop, and so I’d like to share with you a light yet tasty dessert.
- Appie cake, which is traditionally eaten with or as breakfast, is delicious served simple or with butter..
- (Please excuse me while I add the word Appie to my spelling dictionary so that it will no longer attempt to correct me.) What is the source of this substance?
I’m not sure what to make of it all.Amish?I’m not sure what you mean by that.
- Which Pennsylvania Dutch dialect do you prefer?
- Possibly, yes.
- Someone, maybe, can chime in and inform us of their findings.
Cooking Instructions for Appie Cake butter or margarine (half a cup, 1 stick) Flour (2.5 Cups) – Baking soda (1/2 teaspoon) Baking powder (around 1 tablespoon) sugar (about 1 cup, dark brown) Egg (a single one).a half-gallon of cream (Cane) Sprinkles made of sugar Now for the meat of the article: preheat the oven to 350 degrees fahrenheit Baking soda and powder should be mixed with the flour mixture.Stir in the dark brown sugar until it is completely dissolved.Pour in the butter or margarine (which should be at room temperature) and fully combine.In a half-cup of milk, whisk together the egg and add it to the mix.
Your pasty batter is likely to turn out a little sour.Make a 9 out of this ″baker’s dish (nice and flat).sugar strewn on the top (Cane sugar works great).Now, bake it for 40-45 minutes at 350°F (180°C).42 minutes had elapsed when I took my own (when a toothpick came clean from the center) All done, you’ve completed your task.
Simple as can be, right?Because, as I’ve previously indicated, I’m not a trained chef, and while this recipe may not be perfect, it should bring you very close to what you’re looking for.My memory tells me it was a tad more wet, but it’s possible that I simply need to keep adding milk till it’s the right consistency.When I looked back, I wondered if I should have used unsalted butter instead, but given that my mother usually used margarine (which is salted), I couldn’t tell you for certain.
- Send me a message if you have any recommendations (or a different recipe).
- Traditionally, we cut it like a pie as children, but a 3/4-inch slice works just as well now, too ″It is also possible to use a thick rectangular piece of wood.
- Make it even better by slathering on with butter or margarine!