Also known as “Morning Kuchen.” Based on a recipe called “Kirsten’s Kaka” from an Oklahoma regional cookbook (I think.) Not being Swedish, we changed the name.
This cake is good plain, or with fruit on top. A former roommate told me that it was quite similar to the cakes sold by the Amish in Pennsylvania.
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My great-grandmother’s recipe for cakey cookies. A must-have at Christmas.
Recipe from my sister, Karen.
There once was a restaurant, The Pannekoeken Huis, in my hometown1. It specialized in Dutch souffles. (My favorite was the dessert apple kuchen.) Whenever one was made, the waiters would run through the restaurant to the table before the souffle fell.
Below is the basic recipe; it can be savory or sweet. You can add meat, cheese, spices, fruit, whatever to make it into a meal or a dessert. It is also easy to double or triple. Best of all, you only need to use one bowl.
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From Square Meals (1985 edition) by Jan and Michael Stern. I love this cookbook.
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