vegetarianpescatariansoy-freefish-freeshellfish-free
Coffee Cake with Almond Frosting
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
533Calories
10 gProtein
83 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein10 g
Carbohydrates83 g
Fiber1.5 g
Sugars51 g
Total Fat27 g
Saturated Fat7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol126 mg
Sodium135 mg
Potassium216 mg
Calcium140 mg
Iron3.1 mg
Magnesium49 mg
Phosphorus193 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate70 mcg
Choline65 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 138. The excerpt below is the record exactly as published.
COFFEE CAKE WITH ALMOND FROSTING. % cup of butter 4 eggs 1% cups of sugar Juice and rind of 1 lemon 1 cup of milk 2 heaping tsps. of baking powder 3 cups of flour For the Frosting. 1 cup of almonds 1 cup of sugar % cup of melted butter 1 tsp. of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.