AP Cake

Ap Cake Recipe

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AP Cake is a Pennsylvania Dutch breakfast delicacy. One of the stories on its origins is that a baker, Ann Page, used to "carve" her initials on top of the heavy batter before baking. This recipe appeared in the East Penn Valley Merchandiser several weeks ago and tastes like the cakes you buy at the bakery.


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4 6-inch cakes
15 Min
30 Min


  • 1 1/2 c
  • 3 1/2 c
  • 1/2 tsp
  • 1 c
    buttermilk or sour milk, room temperature
  • 2 tsp
    baking soda
  • 3/4 c
    melted shortening

How to Make AP Cake


  1. Preheat oven to 350 degrees. Grease and flour 4 6-inch pie or 7-inch cake pans.
  2. Combine sugar flour and salt. Mix baking soda in buttermilk. Stir into the dry ingredients.
  3. Gradually add the melted shortening, beating well. Batter will be moist but very stiff.
  4. Divide evenly and press into prepared pans. (Batter should not stick to your hands; add a little flour if it does.)
  5. Bake for 30 - 35 minutes. Cool on racks for 10 minutes. Remove from pans and cool completely.

Printable Recipe Card

About AP Cake

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American

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