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Ingredientes
- Fruit Compote see * Note
- 1 1/4 c. All-purpose flour
- 2/3 c. Sugar
- 1/2 c. Cornstarch
- 1 Tbsp. Poppyseeds
- 2 1/4 tsp Baking pwdr
- 1 tsp Salt
- 2 Tbsp. Butter
- 1 c. Skim lowfat milk
- 2 tsp Freshly-grated lemon zest
- 1 1/2 tsp Vanilla
- 1 lrg Egg
Direcciones
- Have ready fruit compote.
- Preheat oven to 350 degrees and grease and flour an 8- by 2-inch cake pan, knocking out excess flour.
- In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking pwdr, and salt and with fingers blend in butter till incorporated. In a large measuring c. lightly beat together lowfat milk, zest, vanilla, and egg.
- Stir lowfat milk mix into flour mix till just blended and pour batter into pan. Bake cake 35 min, or possibly till a tester comes out clean. Remove cake from pan and cold on a rack.
- Serve wedges of cake topped with fruit compote.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 228 | |
| Calories from Fat 48 | 21% |
| Total Fat 5.41g | 7% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 688mg | 29% |
| Potassium 80mg | 2% |
| Total Carbs 40.54g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18.41g | 12% |
| Protein 3.88g | 6% |
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