Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
921
Calories
21g
Protein
42g
Fat
112g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 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
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh huckleberries
- Vegetable cooking spray
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Directions
1
Cream butter and cream cheese together and gradually add 1 cup sugar.
2
Beat with an electric mixer at medium speed until well blended.
3
Add the egg and beat well.
4
Combine the flour, baking powder and salt and stir into butter cream cheese mixture.
5
Stir in the vanilla extract and fold in huckleberries.
6
Pour the batter into a 9-inch round greased and floured cake pan.
7
Combine 2 tablespoons of sugar and the cinnamon and sprinkle over the batter.
8
Bake in 350 oven for 1 hour and let cool before serving.
Recipe sourced from
fandom