German Savory Potato Cake Kartoffelkuchen Recipes

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FASTNACHT KARTOFFEL KUCHEN - POTATO CAKE



Fastnacht Kartoffel Kuchen - Potato Cake image

Spicily sweet, this coffee cake comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Yeast Breads

Time 12h20m

Yield 3 9

Number Of Ingredients 15

2 large potatoes, pared
2 eggs
1 cup sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup shortening
1 fresh yeast cake, softened in 1/2 cup warm water
6 cups flour (amount is approximate)
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup flour, sifted
3 tablespoons nuts, minced
3 tablespoons butter, softened
2 -3 drops vanilla

Steps:

  • Boil potatoes in enough water to cover.
  • Drain, saving potato water.
  • Msh potatoes and beat well.
  • Measure potato water and add enough more to make 1 1/2 pints.
  • Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
  • Cover and let rise in a warm place until morning.
  • Knead, adding as much flour as is necessary to make a stiff dough.
  • Let rise again until doubled.
  • Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
  • Brush melted butter on top.
  • Mix all the streusel ingredients together until very crumby.
  • Sprinkle cakes with streusel.
  • Bake at 400F until golden (about 20 minutes).

Nutrition Facts : Calories 2306.5, Fat 86.8, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1198.5, Carbohydrate 345.8, Fiber 14.1, Sugar 103.3, Protein 38.4

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