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Coffeecake Eschmann

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Submitted by lnhards

YIELD

20 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

Topping
2 ½ 591
1 237
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
1 237
CUP ML BUTTER
melted, cooled
Cake
1 ½ 355
2 ¼ 11
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML VEGETABLE SHORTENING
soft
½ 118
CUP ML SUGAR
1 1
LARGE LARGE EGGS
beated
½ 0.5
CUP AND 2 TABLESPOON CUP AND 2 TABLESPOON MILK
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1

Directions

TOPPING: Blend flour, sugar, cinnamon and butter til mixture resembles coarse meal.

CAKE: Sift together flour, baking powder, and salt, stir in shortening, sugar, egg, milk and vanilla and combine well.

Turn out onto well greased jelly roll pan,(15.5×10×1inch for 20 servings), smoothing the top.

Sprinkle with topping and bake in middle of 350℉ (180℃) F oven for 30min.

Let cool on rack. Just before serving dust with confectioners sugar and cut into 4×2inch rectangles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 250 41% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 129mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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