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This recipe was passed down from my grandfather’s mother.  It is (from our understanding) a German/Pennsylvania Dutch breakfast cake called Apies Cake (pronounced Apee Cake).  It’s consistency is the opposite of light and fluffy and is best eaten while dipping into coffee/tea/milk, etc.  It’s also a yummy option for a not super sweet dessert.

Baking time:  55 min.
Serves:  8-10 min.
Preheat Oven:  350 degrees

Ingredients & Directions:

Mix together: 
6 cups wheat and white flour (1/2 of each)
2 tsp. baking soda
1 lb. dark brown sugar
1 tsp. cinnamon
2 cubes margarine or butter – cut into pieces and mix into dry ingredients with hand blender
1 cup chopped walnuts
1 cup milk or plain yogurt (mix in with spoon)

Grease pie tins (hint: use the butter wrappers to grease the pie tins)
Knead all ingredients by hand into a large ball.  Flatten into a loaf – measure 6″ across & cut in half.
Knead into 2 balls and flatten, turning ball with thumbs in center.
Place in 2 pie tins.  Push dough out to edges from center.
Decorate top by running a fork across tops in two different directions (fun for kids to do).
Preheat oven to 350 degrees.  Bake for 55 minutes

If freezing, seal tightly in ziplock bags.  Can be made ahead.  Can be frozen up to 3 months.

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