Here’s the perfect treat for when you can’t decide if you’re hungry for a pie or a cake. Imagine almost a pastry-type of dough filled with your favorite filling like cherries, apples, blueberries, etc. with crossed strips of dough on top only with almost a cake like texture. Regardless of how yummy this sounds, I promise you that this tastes even better!
You can use two cans of pie filling or cook up your own from fresh fruit sweetened accordingly and thicken with some cornstarch until it resembles the commercial filling consistency.
I used to have an apple tree until it became diseased and needed chopped down. Those were the days of peeling lots of apples for applesauce, pies, and cooking my own filling for this fabulous recipe. If you are lucky enough to have fruit trees, then this recipe is something you’ll treasure.
I can’t tell you how many times that I made my Patch Cake. It is just one of my favorite recipes of all time–and I hope it soon is one of yours too!
My Patch Cake
4 cups flour
1 cup of sugar
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1 cup of vegetable shortening
3 teaspoons of baking powder
1-1/2 teaspoons of vanilla extract
3 large eggs
3/4 cup of milk
2 cans of your favorite pie filling (cherries, blueberries, apples, blackberries, crushed pineapple, etc.)
Preheat your oven to 350-degrees.
Sift together in a large bowl all the dry ingredients.
Cut in the shortening as you would do for pie.
Make a well in the mixture and add all together the vanilla, eggs, and the milk. Mix only until blended.
Divide the dough into two parts. Grease a baking pan approximately 15 x 11 x 2-inch size. Now take one portion of the dough and pat down inside the pan. (Keep some flour out to pat your hands with just in case you get sticky.)
Spoon the filling over the dough.
With the rest of the dough, you are going to make a lattice for the top of this cake. Cut into small pieces and roll on your floured surface into strips. Make as many as you like from thick to thin to form a design to cover.
Bake at 350-degrees for about 45 minutes or until a toothpick or small knife inserted comes out clean.