Recipe Menu
Picture of Buttermilk Cake with Riesling-Poached Pears
american lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2799 kcal 140 %
  • Fat 114 g 175 %
  • Saturated 65 g 325 %
  • Carbs 407 g 136 %
  • Fiber 7 g 28 %
  • Protein 41 g 81 %
  • Cholesterol 984 mg 328 %
  • Sodium 2083 mg 87 %
  • Calcium 1443 mg 144 %
  • Magnesium 87 mg 21 %
  • Potassium 861 mg 18 %
  • Iron 25 mg 137 %
  • Zinc 4 mg 38 %
  • Phosphorus 2057 mg 294 %
  • Vitamin A 1056 µg 117 %
  • Vitamin C 46 mg 51 %
  • Thiamin (B1) 3 mg 222 %
  • Riboflavin (B2) 2 mg 144 %
  • Niacin (B3) 19 mg 118 %
  • Vitamin B6 0 mg 37 %
  • Folate equivalent (total) 894 µg 223 %
  • Vitamin B12 2 µg 78 %
  • Vitamin D 4 µg 24 %
  • Vitamin E 5 mg 31 %
  • Vitamin K 9 µg 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Buttermilk Cake with Riesling-Poached Pears

Ingredients

  • 2 c. cake flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 stick unsalted butter
  • ½ c. granulated sugar
  • ½ c. light brown sugar
  • 4 large egg yolks
  • Finely grated zest of 1 lemon
  • 1½ tsp. pure vanilla extract
  • .67 c. buttermilk

Login or Join to leave a comment

Login Join

Discussion (0)