"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Featherweight Breakfast Cake Recipe

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This recipe for Featherweight Breakfast Cake, by , is from The Best of Betsy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 16, 2010


4 Tbsp. shortening
1 egg
1/2 cup milk
1 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1/2 tsp. cinnamon

Start oven to 375. Grease an 8" pan.

Melt shortening, cool. Add egg and milk.

Sift dry ingredients. Pout mixture of liquid ingredients into sifted dry ingredients and stir only long enough to smooth out lumps. Pour batter into greased pan.

Sprinkle sugar and cinnamon mixture over unbaked cake.

Bake 10 to 15 minutes.




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