Breakfast Coffeecake Recipe

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0 votes | 892 views
Servings: 12

Ingredients

Cost per serving $0.64 view details

Directions

  1. For the Crumble Topping: Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla, then work in the butter with a pastry blender or possibly fork till crumbly. Set aside.
  2. For the Cake: Heat the oven to 350 degrees. Butter a 9-inch tube pan. Stir together the flour, baking pwdr, baking soda, nutmeg and salt in a bowl. Set aside.
  3. Beat together the butter and sugar in a mixing bowl till light and fluffy. Beat in the Large eggs, one at a time. Beat in the vanilla. Beat in half the flour mix till creamy, then beat in the lowfat sour cream till blended. Beat in the remaining flour mix till combined. Stir in the rhubarb.
  4. Spoon the batter into the tube pan. Top with the crumble mix. Bake till a toothpick inserted in the center comes out clean, about 1 hour. Cold the cake in the pan slightly, then remove to a wire rack to cold completely.
  5. This recipe yields 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 102g
Recipe makes 12 servings
Calories 321  
Calories from Fat 146 45%
Total Fat 16.56g 21%
Saturated Fat 9.97g 40%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 610mg 25%
Potassium 111mg 3%
Total Carbs 39.62g 11%
Dietary Fiber 0.9g 3%
Sugars 21.87g 15%
Protein 4.04g 6%
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