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Cinnamon Breakfast Cake

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Recipe

 

Yield

1 cake

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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4 teaspoons baking powder
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½ teaspoon salt
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4 tablespoons brown sugar
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4 tablespoons vegetable shortening
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1 each eggs
well beaten
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½ cup milk
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¼ cup raisins, seedless
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1 tablespoon butter
or butter substitute, melted
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2 tablespoons sugar
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1 teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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2E+1 ml baking powder
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2.5 ml salt
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6E+1 ml brown sugar
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6E+1 ml vegetable shortening
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1 each eggs
well beaten
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118 ml milk
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59 ml raisins, seedless
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15 ml butter
or butter substitute, melted
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3E+1 ml sugar
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5 ml cinnamon
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Directions

Sift flour, measure, and sift with baking powder, and salt.

Add brown sugar; cut in shortening with 2 spatulas.

Add egg and sufficient milk to form a soft dough.

Add raisins. Spread in well-oiled and floured cake tin.

Pour melted butter over top of cake.

Sprinkle with 2 tablespoons sugar and cinnamon.

Bake in hot oven (435F) for 20 to 25 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 49531% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 352mg 15%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 9%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 1%
Calcium 16% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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