Breakfast Cake
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 3 | tablespoons |
vegetable shortening
melted |
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 45 | ml |
vegetable shortening
melted |
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
Directions
Sift dry ingredients together.
Add shortening, milk, and egg.
Spread ½-inch think in greased pan.
Add this top mixture: 2 tablespoon flour, 1 tablespoon cinnamon, 5 tablespoon sugar mixed together and 3 tablespoon butter rubbed in.
Bake about 30 minutes in moderate oven.
NOTE: Exact temperature not give.
Moderate oven 350 - 400℉ (200℃).
