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Jiffy Coffee Cake Recipe
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||4 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)|
|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|
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 mg
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
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.