Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1106
Calories
32g
Protein
47g
Fat
144g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- 12 tablespoons unsalted butter, browned then divided into half
- 4 cups thick-sliced ripe peaches (about 4 large or 6 medium peaches)
- 1 teaspoon fresh lemon juice
- 1 1/4 cups sugar, divided into 3/4 cup and 1/2 cup
- 1 teaspoon ground cinnamon
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs, at room temperature
- 2/3 cup whole milk (you can use non-dairy milk here)
- 1/3 cup brown sugar
- 1/2 cup flour
- 1/4 cup chopped pecans
- 1/2 teaspoon salt
- (half of the brown butter from above- 6 tablespoons)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes