ORANGE, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE
I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
- Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
- Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
- Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
- Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g
LEMON-POPPY SEED COFFEE CAKE
All it takes is the addition of nuttiness from poppy seeds and brightness from lemon to give your classic coffee cake a new springy twist. Nutmeg is the secret ingredient that ties together the sweet and salty buttery oat topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 slices of cake
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish.
- Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
- Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving.
YEASTED COFFEE CAKE WITH POPPY-SEED FILLING
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 nine-inch cakes
Number Of Ingredients 11
Steps:
- Combine the warm water, milk, 4 tablespoons butter, salt, sugar, cardamom, and eggs in the bowl of an electric mixer fitted with the paddle attachment. Sprinkle yeast over top; let stand until foamy, 10 to 15 minutes.
- With the mixer running, gradually add flour. Mix until well combined; dough will be sticky. Turn dough out onto a floured surface, and gently knead until dough forms a ball. Place in a large buttered bowl to rise, covered with plastic wrap, until doubled, about 1 1/2 hours.
- Preheat oven to 375 degrees. Butter two 9-inch tube pans; sprinkle bottom of each with 1/4 cup brown sugar. Punch down dough; turn onto lightly floured surface. With a rolling pin, roll into a rectangle that is about 14 by 17 inches and about 1/2 inch thick. Brush a third of the remaining butter over the middle third of the dough, and sprinkle with 1 cup of the filling. Fold the bottom third of dough over the filling and overlap the top third, forming an envelope. Rotate the dough 90 degrees. Roll the dough again into a rectangle roughly the same size, and repeat with butter and half of the remaining filling. Repeat one more time, three rollings in all, using remaining filling. Rotate dough 90 degrees, and let rest, covered with a damp cloth or plastic wrap, for 15 minutes. Roll dough one final time into a long rectangle, 11 by 17 inches and about 1 inch thick. With a sharp knife, cut a 1-inch slice from the end of the dough. Pick it up, twisting it gently into a spiral. Place the twist in the bottom of the pan, forming a circle. Repeat, using remaining dough, filling each tube pan with 2 layers of twisted dough. Cover each cake with plastic wrap, and let rise until doubled, about 45 minutes.
- Bake cakes until golden brown, 40 to 50 minutes. Let rest in pans 15 minutes before inverting. Flip cakes over so attractive side is up. Serve cakes warm or at room temperature. After cooling completely, cakes can be frozen, wrapped in two layers of plastic wrap, up to 1 month.
HUNGARIAN POPPY SEED COFFEE CAKE
Makes for a delightful coffee cake to serve to family and friends. Frost with your favorite icing or dust with icing sugar before serving.
Provided by Gerry
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak poppy seed in buttermilk for twenty minutes.
- Cream butter and sugar, add egg yolks, vanilla and beat well.
- In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
- Add the dry ingredients alternately with the buttermilk/poppy mix.
- Beat eggs, fold in the stiffly beaten egg whites
- In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
- Bake one hour at 350 degrees or until toothpick come out clean.
Nutrition Facts : Calories 399.1, Fat 18.6, SaturatedFat 10.5, Cholesterol 103.5, Sodium 347.2, Carbohydrate 52.9, Fiber 1.4, Sugar 31.8, Protein 6.2
POPPY SEED COFFEE CAKE
I tasted this cake while visiting a friend in South Dakota. The memory of it stayed with me for years, until I finally called and asked her for the recipe. It was her mother's recipe, and she was glad to share it. I've made it often since then, and it's always a hit. Sometimes I'll sprinkle the cake with powdered sugar, and slices are also good spread with butter.
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in vanilla. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. , In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour half of the batter into a greased 13-in. x 9-in. baking pan., Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 250 calories, Fat 10g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 256mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
FROM SCRATCH LEMON-POPPY SEED COFFEE CAKE
This luscious coffee cake may be baked in a large cake pan or a Bundt pan. Goes great with an omelet and fresh strawberries for brunch. Recipe & photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Desserts
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, stir all ingredients, except pie filling, powdered sugar and 2 Tbsp. milk, until blended; beat vigorously with spoon for 30 seconds.
- 2. Spread two-thirds of the batter (about 2-1/4 cups) in a greased 13x9-inch pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling; lightly spread (batter will not cover pie filling completely).
- 3. Bake in a preheated 350-degree oven for 25 to 30 minutes, or until golden brown.
- 4. In a small bowl, mix powdered sugar and 2 Tbsp. milk until smooth; drizzle over warm coffee cake. Serve warm or cool.
POPPY SEED COFFEE CAKE - BUNDT
This is a recipe from "Over 300 Delicious Ways to Use Your Bundt Pans". I have made several from this recipe book and this could be one of them. Enjoy!
Provided by Shar-on
Categories Breads
Time 1h30m
Yield 1 bundt cake
Number Of Ingredients 11
Steps:
- Cream together butter and sugar, then add the egg yolks, mixing well.
- Sift tog dry ingredients and add alternately with buttermilk to the creamed mixture.
- Add poppy seeds and almond extract.
- Beat egg white in a small bowl until stiff peaks form.
- Fold egg white into the batter.
- Bake at 350 degF in a greased and floured 12 cup Bundt Pan for 60 minutes or till cake tests done.
- Cool in pan for 10 minutes, then turn out onto a cooling rack or serving plate.
- Cool and top with a Lemon Glaze or sifted confectioner's sugar.
Nutrition Facts : Calories 4441.2, Fat 217.6, SaturatedFat 125.6, Cholesterol 1253.1, Sodium 4972.7, Carbohydrate 562.2, Fiber 11.1, Sugar 317.6, Protein 71.2
LEMON-POPPY SEED PULL-APART COFFEE CAKE
Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
- Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
- Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
- Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g
BLUEBERRY-POPPY SEED COFFEE CAKE
If using frozen blueberries, do not thaw before adding to batter.
Provided by linda hennessey
Categories Cakes
Time 1h25m
Number Of Ingredients 21
Steps:
- 1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
- 2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
- 3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
- 4. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
- 5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
POPPY SEED, PRUNE AND LEMON COFFEE CAKE
Steps:
- 1. Make the streusel: In a medium bowl, whisk the flour, sugar, light brown sugar, ginger and cinnamon until everything is well incorporated. Add the melted butter to the flour-spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form. Make ahead: Unbaked streusel can be stored in an airtight container in the freezer for up to a month. 2. Make the cake: Preheat the oven to 350°. Grease a 13- x 9-inch baking pan with the softened butter and dust the pan with flour. 3. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. 4. In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract and melted butter until very smooth. 5. Using a rubber spatula, mix the dry ingredients into the wet ingredients until well combined. 6. Layer half the batter in the prepared baking pan; smooth it out to the edge leveling the top with an offset spatula. (Tip: Since the batter is so thick, it's best to scoop it in ¼ cup mounds into the pan before spreading.) 7. Sprinkle the prunes evenly over the batter then sprinkle with the dark brown sugar and the poppy seeds. Top the filling with the lemon zest. 8. Layer the remaining batter over the filling using the same method mentioned above. Smooth out the top of the batter, ensuring it is even and reaches the edges of the pan. Sprinkle the top with the streusel, and the bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 55 minutes.
BLUEBERRY-POPPY SEED COFFEE CAKE
Who has time for coffee when there's delicious blueberry-poppy seed cake with blueberry glaze to be eaten!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
- Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
- Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.
Nutrition Facts : Calories 245, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg
POPPY SEED COFFEE CAKE
Make and share this Poppy Seed Coffee Cake recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h15m
Yield 1 coffee cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, sugar and egg yolks. Soak poppy seeds in buttermilk. Sift dry ingredients ( flour, baking soda, baking powder, and salt). Alternately add buttermilk and dry ingredients to the creamed mixture. Fold in stiffly beaten egg whites flavored with almond. In a small bowl, combine 1/2 cup sugar, 1 Tblsp. cinnamon. Pour half the cake batter into a greased tube pan. Cover with part of the cinnamon sugar mixture. Pour in remaining cake batter and sprinkle with remaining cinnamon sugar mixture. Bake for 1 hour at 350*.
Nutrition Facts : Calories 461.1, Fat 23.1, SaturatedFat 12.7, Cholesterol 125.3, Sodium 497.9, Carbohydrate 57, Fiber 1.4, Sugar 32.2, Protein 7.7
CARROT COFFEE CAKE WITH POPPY SEED STREUSEL
It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian
Provided by Sharon123
Categories Breads
Time 1h15m
Yield 12-16 slices
Number Of Ingredients 19
Steps:
- Preheat oven to 350*F. Grease a Bundt or tube pan.
- In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Remove them to a small bowl and set aside.
- Grind the streusel ingredients in the food processor for 1 minute.
- In a large bowl, combine flour, cinnamon, nutmeg, cardamom(if using), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remainiing streusel.
- Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes. Invert it onto a serving dish. Serve the coffeecake at room temperature. Enjoy!
Nutrition Facts : Calories 473.1, Fat 29.5, SaturatedFat 4.5, Cholesterol 69.6, Sodium 421.4, Carbohydrate 46.8, Fiber 3.8, Sugar 23.1, Protein 8.5
POLISH POPPY SEED COFFEE CAKE
How to make POLISH POPPY SEED COFFEE CAKE
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Cream butter with sugar. Add salt to yolks and beat until thick. Scald milk and cool to lukewarm. Add beaten yolks and sugar mixture. Dissolve yeast in warm water and add mixture. Add vanilla and almond flavoring and mix thoroughly. Add flour alternately with milk and knead with hands until fingers are free of dough. Place dough in greased bowl and cover; let rise about 2 hours. Punch down and let rise again about 1 hour. Place on floured board. Roll to 1/2-inch thickness in rectangular shape. Spread with Poppy Seed Filling and roll as for jelly roll, sealing all sides. Place on greased cookie sheet and make into a circle and let rise until double in bulk. Bake 30 minutes at 350 degrees.
- Filling Directions:
- Bring milk to boiling point and add poppy seeds. Cook about 5 minutes, stirring carefully until milk is absorbed. Add sugar or honey. (Do not cook again, if you use honey.) Beat egg thoroughly. Mix 1 tablespoon hot poppy seeds with egg and pour into cooked poppy seeds. Stir until thick over quick heat and add vanilla. This must be thoroughly cooled before using.
LEMON POPPY SEED COFFEE CAKE
Categories Dessert
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. 2. Mix: butter, sugar, eggs till fluffy. 3. Add sour Crm; mix till fluffy. 4. Add flour, baking soda, baking powder, mix well. 5. Gently blend in vanilla, lemon oil, poppy seeds. 6. Pour into lightly greased tube pan. 7. Bake for approx. 50 min. 8. Glaze (while still warm) with powdered sugar and lemon juice; top and sides.
LEMON-POPPY SEED COFFEE CAKE
Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
- In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
- Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.
Nutrition Facts : Calories 270, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 26 g, TransFat 1/2 g
POPPY SEED COFFEE CAKE
It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Line an 8 x 8 inch baking pan with waxed paper.
- 2. To make coffee cake, in medium bowl, sift together flour, baking powder and salt. Set aside. In small bowl, light beat egg yolks, about 1 minute.
- 3. In large bowl on low speed of mixer, cream shortening and the sugar til fluffy, about 2 to 3 minutes. Add egg yolks. Add dry ingredients in two parts, alternating with the milk. In another bowl on high speed of mixer, beat egg whites til stiff peaks form. Gently fold egg whites into the batter. Batter will be thick and dough like. Meanwhile, make the topping. In small bowl, mix together flour, brown sugar, and baking powder. Using a pastry blender, cut in butter til mixture resembles coarse crumbs
- 4. Pour the batter into prepared pan. Make indentations with back of a spoon and press teaspoonfuls of the poppy filling into each indentation. Sprinkle the topping over cake. Bake 40 to 45 minutes or til cake tester comes out clean with moist crumbs attached. Don't overbake. Allow to cool for 20 minutes before cutting and serving. Makes 1 cake
POPPY SEED COFFEE CAKE
Steps:
- Preheat oven to 350F. Grease and flour 10" bundt pan. Mix buttermilk, almond extract and poppy seeds together; set aside. Cream together butter and sugar, then add yolks one at a time. Add dry ingredients with buttermilk and egg mixture. Whip egg whites to stiff peaks and fold into mixture. Spoon 1/2 batter in pan and sprinkle with: 1t. cinnamon and 3/4C. sugar mix. Top with remaining batter. Bake for 1 hr. Cool 20 min. Can serve warm. Sprinkle with powder sugar.
POPPY SEED COFFEE CAKE
I begged and begged for this recipe. Finally, my neighbor gave it to me this weekend. It is a wonderful coffee cake.
Provided by Debra Schweikert @Schweik
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- Cream butter and sugar using mixer in a large bowl, then beat in egg YOLKS and vanilla.
- Combine flour, poppy seeds, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
- In small bowl with mixer, beat egg whites until stiff peaks form; fold into batter.
- Pour half of the batter into a greased 13 x 9 pan; combine filling ingredients and sprinkle over batter.
- Carefully top with remaining batter and bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean; cool on wire rack and serve.
GRANDMOTHER'S BUTTERMILK POPPY SEED COFFEE CAKE
This is my grandmother's recipe. My dad remembers she made it for him growing up, he loves it. It's absolutely wonderful!
Provided by Daughter Of The King
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®.
- Combine sugar and cinnamon for filling in a small bowl; set aside.
- Combine buttermilk and poppy seeds for cake in a small bowl; allow to soak until needed. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream sugar and butter together in a separate bowl. Beat in egg yolks. Add flour mixture in 2 batches, alternating with buttermilk-poppy seed mixture, beating batter briefly after each addition.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Fold into cake batter with almond extract. Spoon 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the sugar-cinnamon filling; repeat. Spoon remaining batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 1 hour, then loosen cake and invert carefully onto a serving plate.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 45.5 g, Cholesterol 88.7 mg, Fat 16.8 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 9.1 g, Sodium 375.7 mg, Sugar 27.7 g
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