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Nutrition Facts
Serving Size 1 "8 inch cakes" 561g Recipe makes 3 "8 inch cakes")
Calories 2029
Calories from Fat 623		(30%)
Amount Per Serving		%DV
	Total Fat 69.3g	106%
	Saturated Fat 42.0g	210%
	Monounsaturated Fat 18.2g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 315mg		105%
Sodium 767mg		31%
Potassium 370mg		10%
Total Carbohydrate 332.1g		110%
	Dietary Fiber 4.5g	18%
	Sugars 200.8g
Protein 24.7g		49%
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Recipe #34682 | 55 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Miss Annie
Jul 23, 2002

A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit.

3 "8 inch cakes" (change servings and units)

Ingredients

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 cup butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla

Directions

1
Mix flour, sugar, baking powder and butter until fine crumbs.
2
Take out 1 cup of crumbs for top of cakes, and set aside.
3
Then add to remaining crumbs, 2 eggs, milk and vanilla.
4
Mix until smooth.
5
Pour into 3 (8-inch) greased cake pans.
6
Sprinkle crumbs over batter.
7
Bake at 350ºF.
8
for 40 minutes or until done.

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Featured Reviews for This Recipe

From: cherrycola

On May 3, 2009

This is a fantastic breakfast cake. My family and friends LOVE it. DH is a chocoholic so he pours chocolate syrup on top of it while it's still warm. Have to admit it is really good that way also. Thanks for a wonderful recipe.

0 people found this review helpful

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From: Molly53

On Dec 4, 2005

A lovely breakfast cake. A big hit with overnight company.

0 people found this review helpful

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From: love4culinary

On May 12, 2003

This was excellent with my blueberry sauce poured over it!!! I then made it with peaches and cream and boy oh boy was that a treat. Yummy yummy! Its simple and easy, but very enjoyable. Thanks!

4 people found this review helpful

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From: Bone Man

On Jan 15, 2006

The perfect cake — it was easy to bake and is just right for coffee and snacks. I added a little brown sugar and cinnamon to the topping crumbs. Also, after greasing my 8" pans with a light film of Crisco, I floured them and the cakes popped right out. Thank you so much for sharing your fine recipe with us Miss Annie!

3 people found this review helpful

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Read all 5 reviews