Brunch Cake 1968 Recipe

Name: Brunch Cake 1968
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese; ½ cup margarine; 1 ¼ cups granulated sugar; 2 large eggs; 1 teaspoon vanilla; 1 teaspoon baking powder; ¼ cup whole milk; ½ teaspoon baking soda; ¼ teaspoon salt; 2 ⅓ cups sifted cake flour; 2 tablespoons soft butter; ⅓ cup brown sugar; 1 tablespoon cinnamon; ⅛ teaspoon ground fresh nutmeg

Servings: persons

8 ounces cream cheese
½ cup margarine
1 ¼ cups granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking powder
¼ cup whole milk
½ teaspoon baking soda
¼ teaspoon salt
2 ⅓ cups sifted cake flour
2 tablespoons soft butter
⅓ cup brown sugar
1 tablespoon cinnamon
⅛ teaspoon ground fresh nutmeg

1
Mix first nine ingredients, add two cups of the flour.
2
Batter will be thick.
3
Spread batter in greased oblong cake pan.
4
Mix the remaining ingredients, butter, sugar, cinnamon, nutmeg, and remaining flour, into a small pot, over low heat until blended.
5
Crumble this over the batter.
6
Bake 350 degrees F.
7
for 35 minutes, or until golden and tester comes away clean.

905

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces cream cheese, ½ cup margarine, 1 ¼ cups granulated sugar, 2 large eggs, and more.

Yes, Brunch Cake 1968 falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brunch Cake 1968

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