| 1/2 lb soft butter (I've also used coconut oil instead) |
5/6 oz |
$3.99 per 16 ounces
|
$0.20 |
| 1 cup sugar (or Splenda - use a little less than 1 cup) |
1 tablespoon |
$1.44 per pound
|
$0.06 |
| 3 eggs |
1/3 eggs |
$2.53 per 12 items
|
$0.06 |
| 2 1/2 cups all-purpose flour |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 2 tsp. baking powder |
0.2 teaspoon |
$2.59 per 10 ounces
|
$0.01 |
| 1 tsp. baking soda |
0.1 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1 tsp. salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 cup sour cream (or use flavoured yogurt as partial replacement - cake is more tender with yogurt) |
1 tablespoon |
$2.65 per 16 ounces
|
$0.13 |
| 2 Tbsp. vanilla extract |
5/8 teaspoon |
$8.00 per 8 fluid ounces
|
$0.10 |
| Confectioners sugar for dusting cake (optional) |
0.1 sugar |
$1.44 per pound
|
$0.00 |
| Total per Serving |
$0.62 |
| Total Recipe |
$6.19 |
World's Best Coffee Cake - Recipe Cost
Suggestions?