Try this Lemon Poppyseed Cake with Fruit Compote recipe, or contribute your own.
Suggest a better descriptionHave ready fruit compote. Preheat oven to 350 degrees F and grease and flour an 8- by 2-inch cake pan, knocking out excess flour. In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and egg. Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack. Serve wedges of cake topped with fruit compote. Yield: 8 servings Recipe by: Cooking Live Show #CL8938 Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 1 | ||
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Calories: 2765 | ||
Calories from Fat: 308 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 282.4mg | 87 % | |
Sodium 3300.2mg | 114 % | |
Potassium 1251.7mg | 33 % | |
Total Carbohydrate 581.8g | 171 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 573.5g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2765
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