This coffee cake is fit for spring, thanks to a rhubarb jam that counterbalances the sweetness of the sponge and the lemony, gingery crumble. The end result is a beautifully balanced cake, toppling with crunchy spiced crumb that brings out the best in rhubarb—not to mention a great excuse to eat cake for breakfast. A cup of coffee is all you need to go with.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 436 | ||
Calories from Fat: 194 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 5356.9mg | 185 % | |
Potassium 94.7mg | 2 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 62g | ||
Protein 1.6g | 2 % | |
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: 436
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