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Brown Sugar Lemon Coffee Cake Recipe
|Packaged biscuit mix||3 Cup (48 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Melted butter||2 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
|Chopped california walnuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2628 Calories from Fat 667
% Daily Value*
Total Fat 77 g119%
Saturated Fat 25.5 g127.7%
Trans Fat 0 g
Cholesterol 298.6 mg
Sodium 930.5 mg38.8%
Total Carbohydrates 481 g160.3%
Dietary Fiber 20.1 g80.2%
Sugars 195.5 g
Protein 16 g32.5%
Vitamin A 24.9% Vitamin C 22.1%
Calcium 129.1% Iron 104.8%
*Based on a 2000 Calorie diet
Combine milk, egg, and first 2 tablespoons melted butter.
Add to dry ingredients; beat for 30 seconds.
For topping, mix together 1/2 cup brown sugar, lemon peel, chopped nuts, and second 2 tablespoons melted butter.
Spread half the batter in bottom of greased 8x8x2-inch baking pan.
Sprinkle half the topping mixture over.
Repeat with remaining batter and topping.
Bake at 350° for about 35 minutes or till done.