From cool weather orchards to warming fall baked goods from a loved one’s kitchen, it’s no wonder autumn is a favorite time of year in Pennsylvania Dutch County.
This month, to help celebrate our bulk baking supplies vendors, we’re recommending two traditional baked goods you can cook from scratch this weekend—even if you’ve never baked a pie, cake, or loaf in your life!
Be sure to give them a taste. And then swing by The Markets at Shrewsbury to let us know how they turned out (and to restock on Amish bulk foods, of course)!
Easy-Bake Wet Bottom Shoofly Pie
A classic here in Pennsylvania Dutch country, wet bottom shoofly pie has been a favorite in Amish kitchens for generations.
This local treat—which gets its name from the way the molasses would attract flies while cooling on Amish windowsills—features a flaky pie crust filled with dark molasses and a sweet cinnamon-brown sugar crumb topping. But make no mistake. It’s not just Mother Nature that loves this recipe.
Folks love wet bottom shoofly pie because it’s easy to bake and absolutely delicious. Enjoy it as either a dessert with coffee or as a sweet breakfast with a glass of cold milk (try dipping directly in the milk as well!).
The following recipe uses pre-made pie crusts—making it perfect for bakers with little to no experience.
We reckon you’ll be baking more than one this coming fall.
Pie Crusts Ingredients:
- 2 (9”) unbaked pie crusts (doesn’t get much easier!)
Wet Mixture Ingredients:
- ⅓ cup brown sugar
- 4 large eggs
- 1 ½ cup light-tasting molasses (swing by Trailside Bulk Foods or Sara’s Jar Goods)
- 1 ½ cup boiling water
- 1 tsp. baking soda
Crumb Mixture Ingredients:
- 3 cups all-purpose flour
- ¾ – 1 cup brown sugar
- ½ tsp. baking soda
- ¼ tsp. salt
- ⅛ tsp. cream of tartar
- ¾ cup lard, shortening, or butter
Baking Instructions:
- Preheat oven to 425°
- Add ⅓ cup brown sugar and 4 eggs to mixing bowl, beat well, and then add 1 ½ cups molasses
- Bring water to a boil, remove from heat, add 1 tsp. baking soda; stir
- Add soda/water mixture to egg mixture and mix thoroughly
- While liquid cools, mix 3 cups flour, ¾ – 1 cup brown sugar, ½ tsp. baking soda, ¼ tsp. salt, ⅛ tsp. cream of tartar, and your shortening of choice in a separate bowl
- Mix crumb mixture with pastry blender or mixer until you have fine crumbs
- Add 2 cups of the crumbs to wet mixture and then divide the wet batter between your two crusts
- Cover with the reserved crumb mix, trying to get all edges covered (move quick to prevent crumbs from settling!)
- Bake immediately at 425° for 10 minutes; reduce to 350° and bake another 40 minutes to set pie
- Cool and store with a loose wrap at room temp—also freezes well!
Need to search for pantry staples or “bulk cooking spices near me?” Save yourself the trouble and swing by The Markets at Shrewsbury. You’ll find everything you need between Trailside Bulk Foods and Sara’s Jar Goods.
(And while you’re at the latter, be sure to pick up a few jars of the most famous homemade jams in York, PA.)
Moravian Sugar Cake (Simple & Delicious!)
While technically not a Pennsylvania Dutch recipe, Moravian Sugar Cake deserves a shoutout.
The Moravians, like the Dutch, also immigrated from Europe to settle here in beautiful PA southeastern PA. As such, our two German-influenced cultures had a keen effect on one another—especially in the kitchen!
Moravian Sugar Cake is a direct descendant of the German Butterkuchen (butter cake). And the Moravians adopted the PA Dutch practice of adding mashed potatoes to yeast dough to keep it soft, light, and moist.
As such, Moravian Sugar Cake is oft displayed in traditional PA Dutch cookbooks. And not only has it become a delicious part of our local heritage, it’s also easy to bake from scratch!
Cake Ingredients:
- 1 large russet potato (13 oz), peeled, cut into 1” cubes
- 4 tbsp unsalted butter, melted and cooled (plus more for greasing)
- ¼ cup whole milk
- ½ cup lukewarm water
- ½ cup + 1 tbsp granulated sugar (divided)
- 1 ½ tsp. active dry yeast
- 2 ½ cups all-purpose flour
- 1 large egg
- 2 tsp. kosher salt
Topping Ingredients:
- ¾ cup light brown sugar
- 1 tsp. ground cinnamon (or more to taste)
- ½ tsp. kosher salt
- 4 tbsp unsalted butter
Baking Instructions:
- Bring 2 quarts water to a boil, add cubed potatoes and boil till fork tender (approx. 20 min)
- Grease one large bowl and an 8”x8” square cake pan with butter
- Drain potatoes and allow to dry for 30 seconds, mash with fork until smooth
- Combine 1 cup mashed potatoes with ¼ cup whole milk; whisk and set aside to cool
- Mix together ½ cup lukewarm water, 1 tbsp sugar, and 1 ½ tsp. active dry yeast; let sit 5 min. until foamy, then add remaining ½ cup sugar, 2 ½ cups all-purpose flour, mashed potato mixture, 4 tbsp melted butter, 1 large egg, and 2 tsp. salt; mix until shaggy dough starts
- Continue mixing with a dough hook or by hand until dough is stretchy but sticky to the touch
- Transfer dough to greased bowl, cover with plastic wrap and let sit at room temp. for 30–40 minutes
- Transfer dough to greased cake pan, then, using damp hands, press dough into an even layer across the full pan; cover and let sit another 15–20 minutes while preheating oven to 350°
- Make sugar topping by combining ¾ cup light brown sugar, 1 tsp. ground cinnamon, and ½ tsp. kosher salt
- Melt 4 tbsp butter in microwave in 15 second spurts until fully melted—set aside to cool 5 min
- Uncover dough and with damp fingers make dimples over surface—aiming to nearly touch the bottom of the pan; sprinkle with sugar topping and drizzle with butter
- Bake cake 32–36 minutes at 350°
- Cut cake into squares and enjoy!
This recipe, while simple, does take some time—about 3 hours start to finish with your dough proofing. But believe us, the results are well worth the wait.
Try it this weekend and then share this delicious sugar cake with the ones you love!
Need Ingredients? Swing by The Markets at Shrewsbury!
Between Trailside Bulk Foods, Sara’s Jar Goods, and Glick’s Produce, you’ll find everything you need from scratch-cooking staples to the freshest fall produce in York PA, to local Dutch favorites (Amish apple butter, anyone?).
And hey, if you’re feeling lazy—and who isn’t sometimes—you can always swing by Ruthie’s Bakery—our preferred Amish bakery in York PA for delicious Amish treats baked from scratch right here in The Markets!
We can’t wait to see you and hear about your cooking adventure!
Since 2001, The Markets at Shrewsbury has been considered one of the best Amish farmers' markets in Pennsylvania. Our traditional Amish marketplace features 18 unique vendors serving classic Pennsylvania Dutch fare, handmade crafts, clothing, and home goods. We look forward to serving you with some regional treats, farm-fresh meats and produce, and friendly conversation!
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