CRANBERRY BUTTERMILK SCONES RECIPES
BUTTERMILK COFFEE CAKE RECIPE: HOW TO MAKE IT
Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.
Provided by Taste of Home
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.
Nutrition Facts : Calories 226 calories, FatContent 11g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 31g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BUTTERMILK COFFEE CAKE RECIPE: HOW TO MAKE IT
Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.
Provided by Taste of Home
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.
Nutrition Facts : Calories 226 calories, FatContent 11g fat (1g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 31g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
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Total Time 45 minutes
From cooking.nytimes.com
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Total Time 45 minutes
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