RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4035
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| Recipe Name: |
Delight Coffee Cake - Copy - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Mix together flour, sugars, salt and oil. Set aside 3/4 cup of mixture for the top.
Mix together egg, soda, baking powder and butternilk. Add to flour mixture. Pour into greased and floured pan.
Mix together remaining 3/4 cup of flour mixture, cinnamon and 1/2 cup chopped nuts if desired. Put on top of cake.
Bake at 350 degrees for 30 to 35 minutes. |
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| Nutrition per Serving: |
| Calories: |
483 |
Total Carbs: |
91.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
35.2 |
Fat: |
10.9 |
Protein: |
7.78 |
| Fiber: |
1.30 |
Sodium: |
385.14 |
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