A few years ago we shared a recipe for Apie Cakes and I admit, at that time I didn’t know anything about them. But so many people commented on that original post sharing their great memories of Rosenberry’s Pioneer Market, enjoying Apie Cakes with butter and coffee, and just taking us back to a slower time, I just had to learn more.

I did a little bit of research about Rosenberry’s and Pottstown, PA and found a long history of the market in that little town, plus a rich history of the town dating back to the 1700s. The Pottstown Historical Society can share more of the deeper details for you, but you should know that this town in the Pennsylvania Dutch area played host to a great family run grocery store that was an anchor to the community. Rosenberry’s was noted by site visitors as the place to go after church, to get a job, to meet friends, and buy necessities. And, of course, they sold Apie Cakes.

The great thing about Apie Cakes is they are really easy to make. They are hearty and filling, incredibly satisfying on a school morning or for an afternoon snack. You may also notice that Apie Cakes are made without eggs, making them an allergy friendly option, and if you used shortening it will be dairy free, and some shortenings are even vegan, so it ticks all the boxes for a sweet treat with broad appeal.

You can find a variety of recipes with variations. It all depends on whose grandmother had the recipe and that family’s preferences. Ours is a basic version that is packed with flavor. We hope you’ll try the recipe and enjoy them as much as we do!

Apie Cakes

4 cups flour

2 cups light brown sugar

1/2 pound butter, margarine or shortening, room temperature

1 tsp baking soda

2 tsp baking powder

1 cup water

Preheat oven to 350F. Combine flour, baking soda and baking powder. Set aside. Cream butter and sugar together for 3 minutes. Add flour mixture one cup at a time, mixing well each time. Add water. Mix until all combined, the batter will be thick.

Divide between two 8 or 9” ungreased cake pans. Bake at 350 for 30 minutes. Ok to cut when still warm.