Blitzkuchen Recipe

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Blitzkuchen Ingredients

4 tbsp butter
10 tbsp sugar
2 each egg, beaten
1 1/3 cup flour, sifted
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup walnuts, chopped
4 tbsp sugar

A Recipe for
Blitzkuchen

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This Blitzkuchen recipe is one of many in our Ethnic Category.

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

This Recipe for Blitzkuchen is one of thousands in the Recipes-to-go Ethnic Cookbook.

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Blitzkuchen Recipe
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This is a recipe for Blitzkuchen from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
Jim Fiebig

Blitzkuchen

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Richard Braunstein

Blitzkuchen Directions

Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly.
Sift the flour, salt and baking powder and add alternately with the
milk to the first mixture. Add vanilla. Pour into a well-greased pan.
Sprinkle top of cake with the 4 Tbsp sugar, cinnamon and walnuts.
Bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

Serves: 1

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Blitzkuchen Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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