Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (2)
Pan de Canela (cinnamon tea cake)
NUTRITION · PER SERVING—
CAL 22%·PRO 18%
CARBS 57G52% OF CAL
5G FIBER25G OTHER27G TOTAL SUGAR
FAT 19G39% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican cinnamon tea cake that is rich, soft, and studded with corn and orange. Warm and earthy with citrus brightness. Serve with coffee or milk in the morning or afternoon.
dessertmexicanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 medium eggs
- 1 cup whole milk
- ⅓ cup corn oil (or any mild flavored oil)
- 1 Tbsp ground cinnamon
- 1 orange zest
- 2 tsp baking powder
- ½ tsp salt
- 2 Tbsp butter (melted)
- ½ tsp ground cinnamon
- 1 Tbsp brown sugar
At a glance
PER SERVING
CAL 22%·PRO 18%
CARBS 57G52% OF CAL
5G FIBER25G OTHER27G TOTAL SUGAR
FAT 19G39% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 269mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.