Title: Blitzkuchen
Categories: Penn Cake
Yield: 1 Servings
| 4 | tb | Butter |
| 2 | | Egg, beaten |
| 1 1/2 | ts | Baking powder |
| 1/2 | c | Milk |
| 1/2 | ts | Cinnamon |
| 4 | tb | Sugar |
| 10 | tb | Sugar |
| 1 1/3 | c | Flour, sifted |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
| 1/4 | c | Walnuts, chopped |
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.