Crumble Pound Cake

Name: Crumble Pound Cake
Yield: 628 g
Ingredients: Leavening Agent (Baking Powder) 3 g; Broccoli Powder 30 g; Mulberry Leaf Powder 30 g; Misugaru (Roasted Grain Powder) 30 g; Raw Eggs 110 개; Powdered Sugar 120 g; Haepyo Canola Oil 130 g; Sugar (Brown Sugar) 20 g; Oat Shake with Domestic Seoritae Soybeans 25 g; All-purpose Wheat Flour 130 g

2,640 kcal

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Ingredients

Main ingredients

Leavening Agent (Baking Powder) 3 g
Broccoli Powder 30 g
Mulberry Leaf Powder 30 g
Misugaru (Roasted Grain Powder) 30 g
Raw Eggs 2 개
Powdered Sugar 120 g
Haepyo Canola Oil 130 g
Sugar (Brown Sugar) 20 g
Oat Shake with Domestic Seoritae Soybeans 25 g
All-purpose Wheat Flour 130 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 298.33 g 44%

Protein 42.79 g 6%

Fat 146.39 g 49%

Serving size 628g

Cooking steps

1

Cream the butter and sugar.
2

Add the eggs one at a time and mix.
3

Sift in cake flour and baking powder, then mix evenly.
4

Pour the batter into a pound cake mold.
5

Mix the crumble topping ingredients (flour, butter, sugar) and sprinkle over the batter.
6

Bake in a preheated oven at 170°C for 40-45 minutes.
7

Cool and slice.

Crumble Pound Cake

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