Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
786
Calories
37g
Protein
21g
Fat
109g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter, at room temperature
- 1 cup Splenda, bulk - not packets
- 5 eggs
- 1/3 cup sour cream
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1 teaspoon vanilla butter nut extract
Directions
1
Cream butter and Splenda well. Add eggs, one at a time beating after each addition.
2
Mix flour with baking powder and spices and add to egg mixture a little at a time wile beating.
3
Add sour cream and vanilla butter nut extract.
4
Pour into a greased 8-inch cake pan and bake at 350 degrees F for 50 to 55 minutes
5
Serve with SF cherry or apple pie filling and whipped cream.
Recipe sourced from
fandom