Cherry Coffee Cake
12 servings SERVINGS
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 75 ml or 1/3 cup packed brown sugar
- 75 ml or 1/3 cup all-purpose flour
- 45 ml or 3 tbsp soft butter or margarine
- 50 ml or 1/4 cup chopped sliced almonds
- 50 ml or 1/4 cup chopped maraschino cherries (well drained)
- 125 ml or 1/2 cup granulated sugar
- 250 ml or 1 cup all-purpose flour
- 10 ml or 2 tsp baking powder
- 5 ml or 1 tsp salt
- 250 ml or 1 cup 2% milk
- 1 egg
- 50 ml or 1/4 cup shortening
- 125 ml or 1/2 cup chopped maraschino cherries (well drained)
Directions
Topping:
- In medium bowl, mix together brown sugar and flour. Using pastry blender, cut in butter until mixture is crumbly. Stir in almonds and cherries. Set aside.
Cake:
- In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
- In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and shortening; beat well. Add flour mixture, stirring only until combined. Gently stir in cherries.
- Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cherry almond topping.
- Bake at 200°C (400°F) for about 30 minutes or until wooden pick inserted in centre comes out clean. Serve warm.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
