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Jiffy Coffee Cake

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  Flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Quick cooking rolled oats 1 1⁄3 Cup (21.33 tbs)
  Grated orange peel 2 Tablespoon (Peel Of 1 Large Or 2 Medium Sized Oranges)
  Eggs 2
  Milk 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon
  Drained crushed pineapple 1⁄4 Cup (4 tbs)
  Chopped maraschino cherries 2 Tablespoon
  Walnut 2 Tablespoon

Sift flour, measure, then sift again with baking powder and salt into a bowl.
Mix in rolled oats, grated orange peel, and brown sugar.
Beat eggs slightly, add milk and melted butter, and pour into well in center of dry ingredients; stir just enough to moisten.
Spread batter in a greased 9-inch-square baking pan.
Bake in a hot oven (400°) for 30 minutes.
Meanwhile, combine topping ingredients and spread over baked cake.
Place cake under the broiler for 3 minutes, or until topping is bubbly.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2591 Calories from Fat 665

% Daily Value*

Total Fat 77 g117.9%

Saturated Fat 26.8 g134%

Trans Fat 0 g

Cholesterol 510.1 mg170%

Sodium 3787.8 mg157.8%

Total Carbohydrates 413 g137.7%

Dietary Fiber 30.8 g123.1%

Sugars 146.6 g

Protein 70 g140.2%

Vitamin A 32.3% Vitamin C 68.7%

Calcium 208.1% Iron 121%

*Based on a 2000 Calorie diet

Jiffy Coffee Cake Recipe