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Sunday Morning Breakfast Cake

Western.Chefs's picture
  Sifted all purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 3⁄8 Teaspoon
  Eggs 2
  Granulated sugar 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Hot bottled milk/1/4 cup evaporated milk and 1/4 cup water 1⁄2 Cup (8 tbs), heated
  Butter/Margarine 5 Tablespoon
  Evaporated milk/Cream 2 Tablespoon
  Brown sugar 2⁄3 Cup (10.67 tbs), firmly packed
  Coarsely chopped walnuts 1 Cup (16 tbs)

Sift flour, baking powder, and 1/4 teasp salt together three times.
Beat eggs with a hand or electric beater until very thick and lemon-colored—about 5 min.—then add sugar slowly while continuing to beat with a beater.
Stir in vanilla.
Stir in sifted dry ingredients, then quickly stir in hot milk combined with 1 tablesp of the butter.
Pour quickly into a greased or oiled pan about 12" x 8" x 1" and bake in a moderate oven of 350°F., for 25 min.
Meanwhile work together with a spoon the remaining 1/4 c butter and the cream until creamy and fluffy.
Gradually add the brown sugar, while continuing to work with a spoon until fluffy and creamy.
Stir in the walnuts and.the remaining 1/8 teasp salt.
As soon as the cake is baked spread this nut mixture on top, without removing cake from pan.
Place under broiler for several minutes until golden brown.
Serve immediately, cut in squares.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3301 Calories from Fat 1367

% Daily Value*

Total Fat 154 g237.5%

Saturated Fat 49.7 g248.3%

Trans Fat 0 g

Cholesterol 604.9 mg201.6%

Sodium 1352.3 mg56.3%

Total Carbohydrates 458 g152.5%

Dietary Fiber 11.9 g47.4%

Sugars 348.5 g

Protein 49 g98%

Vitamin A 51.1% Vitamin C 0.95%

Calcium 75.9% Iron 63.2%

*Based on a 2000 Calorie diet


Sunday Morning Breakfast Cake Recipe