I wonder how many hundreds of times I made this Cowboy Cake recipe as an Amish girl while learning to bake at home. My mother loved it because it has a crumb topping, eliminating the need for frosting which she considered too much of an expensive luxury to purchase. Some might know it as a coffee cake. It’s fast, easy, and simply delicious! To tempt your taste buds, I’ve shared the recipe below.
Amish Cowboy Cake
Mary Schrock | MarySchrockBooks.com
Servings: 8
Ingredients:
Crumbs:
- 1/2 c. shortening or butter, softened at room temperature
- 2 c. brown sugar
- 2 c. flour
Batter:
- 1 c. milk
- 1 egg, beaten
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. vanilla
Instructions:
Using a fork or pastry cutter, combine crumb ingredients until it resembles coarse crumbs. Measure out 3/4 cup of crumbs and set aside for crumb topping.
Add the batter ingredients to the remaining crumb mixture. Mix well by hand.
Pour batter into a greased 9” x 13” pan and sprinkle reserved crumbs evenly over the top of the batter.
Bake in a preheated oven at 350 degrees F for 25-30 minutes, or until toothpick inserted in the center comes out clean. Allow to cool slightly before enjoying.
Notes:
For a richer, deeper flavor, use dark brown sugar.
Traditionally, Amish cakes are enjoyed in a bowl, soaked in milk.
Amish Cowboy Cake
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