Wheat Germ Crunch Cake
Recipe: #16411
December 19, 2014
Categories: Desserts, Cakes, Tube/Bundt, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"From an old newspaper clipping, very good brunch cake"
Original recipe yields 8 servings
Ingredients
- TOPPING
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- CAKE
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- CARAMEL SAUCE
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Nutritional
- Serving Size: 1 (232.6 g)
- Calories 803.4
- Total Fat - 37.4 g
- Saturated Fat - 20.2 g
- Cholesterol - 156.1 mg
- Sodium - 826.7 mg
- Total Carbohydrate - 111 g
- Dietary Fiber - 2.3 g
- Sugars - 76.8 g
- Protein - 10 g
- Calcium - 99.3 mg
- Iron - 2.1 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix topping ingredients until crumbly (I made in food processor).
Step 2
Press into bottom of tube pan (I would butter or Pam it next time, it kinda sticks).
Step 3
Cream sugar and butter. Add eggs and lemon zest. Add dry ingredients; mix. Spoon mixture on top of crumbs.
Step 4
Bake 300 degrees 60 to 70 minutes. Cool 15 minutes before flipping.
Step 5
For caramel: cook everything but butter, stirring constantly til thick and clear add butter stir. Serve over cake.
Tips & Variations
No special items needed.
0 Reviews
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