Brunch Cake 1968 Recipes
PENNSYLVANIA DUTCH BREAKFAST CAKE
Make and share this Pennsylvania Dutch Breakfast Cake recipe from Food.com.
Provided by Miss Annie
Categories Breads
Time 55m
Yield 3 "8 inch cakes"
Number Of Ingredients 7
Steps:
- Mix flour, sugar, baking powder and butter until fine crumbs.
- Take out 1 cup of crumbs for top of cakes, and set aside.
- Then add to remaining crumbs, 2 eggs, milk and vanilla.
- Mix until smooth.
- Pour into 3 (8-inch) greased cake pans.
- Sprinkle crumbs over batter.
- Bake at 350ºF.
- for 40 minutes or until done.
BREAKFAST CAKE
"I like to make this quick breakfast treat because I don't have to lug out my big mixer," mentions Cheryl Palla from Cannon Falls, Minnesota. The cake's mild orange flavor is complemented by a tasty streusel topping.
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. Combine egg, orange juice, oil, milk and orange zest; add to the dry ingredients just until combined. Pour into a greased 10-in. pie plate. For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 331 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 436mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY CREAM BRUNCH CAKE
Treat your guests to this wonderful almond topped strawberry cake - perfect dessert to be served at any brunch!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.
- In small bowl, mix filling ingredients until smooth; set aside.
- In large bowl, mix 2 1/4 cups flour and 3/4 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
- Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.
- Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 210 mg
BANANA BRUNCH CAKE
I use this recipe a lot with over ripened bananas. I got it out of an electric cooperative newsletter years ago. If I have overripened bananas, I stick them skin and all in the freezer. When I want to make this, I take them out and defrost them in the microwave. (Per reviewers suggestions, I have doubled the topping ingredients)
Provided by SweetsLady
Categories Breads
Time 45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 and grease 13x9 pan.
- Combine Bisquick, 3/4 cup brown sugar, and cinnamon.
- Add bananas, milk, egg, and oil. Mix well.
- Spread into prepared pan. Combine nuts, 1/2 cup brown sugar, and butter. Sprinkle evenly over batter. (small clumps).
- Bake 30 minutes or until golden brown and toothpick stuck in center comes out clean.
- Cool and enjoy!
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Brunch cake 1968 is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make brunch cake 1968 at your home.. Brunch cake 1968 may come into the following tags or occasion in which you are looking to create your recipe.
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