Pinch-Me-Cake Recipe

Name: Pinch-Me-Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. dry yeast; 1/4 c. warm water; 1 c. milk; 1/4 c. sugar; 1/4 c. salad oil; 1 tsp. salt; 1 beaten egg; flour; 1 stick butter; 1 c. sugar; 4 to 5 tsp. cinnamon; 1/2 c. chopped nuts

Servings: persons

1 pkg. dry yeast
1/4 c. warm water
1 c. milk
1/4 c. sugar
1/4 c. salad oil
1 tsp. salt
1 beaten egg
flour
1 stick butter
1 c. sugar
4 to 5 tsp. cinnamon
1/2 c. chopped nuts

1
Set aside 1 package dry yeast in 1/4 cup warm water.
2
Heat milk.
3
Mix 1/4 cup sugar, salad oil and salt.
4
Add hot milk to sugar.
5
Cool to lukewarm.
6
Stir in yeast and egg.
7
Add 2 cups flour and beat well with wooden spoon.
8
Add 1 1/2 to 2 cups flour and mix until well blended and satiny.
9
Let rise until at least double.
10
Roll dough into balls the size of walnuts.
11
Melt butter and roll balls in this, then roll in mixture of 1 cup sugar, cinnamon and nuts.
12
Drop in angel food pan.
13
Let rise until at least double.
14
Bake at 350u00b0 for 30 to 40 minutes.

945

kcal

Calories

Fat

160

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 12 ingredients. The key ingredients include: 1 pkg. dry yeast, 1/4 c. warm water, 1 c. milk, 1/4 c. sugar, and more.

Yes, Pinch-Me-Cake falls under the Baking & Desserts 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.

Pinch-Me-Cake

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