| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Breakfast |
9 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour; all-purpose |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
c |
Margarine |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Egg beaters® 99% egg substitute |
| 1/3 |
c |
Nonfat sour cream |
| 1/3 |
c |
Skim milk |
| 1/2 |
c |
Wheat bran |
| 1/4 |
c |
Brown sugar; packed |
| 2 |
tb |
Margarine; melted |
| 1 |
ts |
Cinnamon |
| 1/8 |
ts |
Nutmeg |
INSTRUCTIONS
In a mixing bowl, beat the margarine, sugar and vanilla until combined. Add
egg and beat well. Beat in sour cream. Add the flour, baking powder, baking
soda, salt and nutmeg; beat just until combined. Pour batter into a 9-inch
square baking pan.
Combine bran, brown sugar and remaining ingredients; Mix well. Sprinkle
bran topping over cake batter. Bake in a 375F oven for 30 minutes or until
a wooden toothpick inserted in the center comes out clean. Serve warm.
Recipe by: Country Home Magazine
Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM>
on Dec 15, 1997
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