Grandma Sharpe'S Breakfast Cake Recipe

Name: Grandma Sharpe'S Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. shortening; 1 c. sugar; 2 1/2 c. flour; pinch of salt; 1 tsp. cinnamon; 1/2 tsp. cloves; 1/2 tsp. nutmeg; 1 tsp. baking soda; 1 egg, well beaten; 1 c. sour milk, sour cream or buttermilk; 1 Tbsp. molasses; 1 Tbsp. honey; 1 Tbsp. dark corn syrup (Karo)

Servings: persons

3/4 c. shortening
1 c. sugar
2 1/2 c. flour
pinch of salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 egg, well beaten
1 c. sour milk, sour cream or buttermilk
1 Tbsp. molasses
1 Tbsp. honey
1 Tbsp. dark corn syrup (Karo)

1
Preheat oven to 350u00b0.
2
Grease and flour one 13 x 9-inch baking dish or 2 round pie pans.
3
Mix sugar, flour and salt together.
4
Cut shortening into these dry ingredients.
5
Take 1/2 cup of the crumbs out of the mixed ingredients.
6
Set these on the side for the crumb topping.
7
Mix together cinnamon, cloves, nutmeg and baking soda. Stir this in with the other ingredients.
8
Stir in the beaten egg and milk until the batter is smooth.
9
Use a wooden spoon or electric mixer.
10
Mix in the molasses, honey and dark corn syrup. Pour batter into the baking dish and sprinkle crumbs on top.
11
Bake for 25 to 45 minutes depending on the size of the baking dish used. Bake for breakfast.
12
Best served warm with cold milk!!!
13
Good any time of day!

947

kcal

Calories

Fat

182

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 13 ingredients. The key ingredients include: 3/4 c. shortening, 1 c. sugar, 2 1/2 c. flour, pinch of salt, and more.

Yes, Grandma Sharpe'S Breakfast Cake 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.

Grandma Sharpe'S Breakfast Cake

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