Cranberry Tea Cake
Ingredients
- 375 ml or 1 1/2 cup Kellogg's Corn Flakes* cereal
- 125 ml or 1/2 cup firmly packed brown sugar
- 30 ml or 2 tbs margarine or butter,
- 375 ml or 1 1/2 cup all-purpose flour
- 30 ml or 2 tbs granulated Sugar
- 15 ml or 1 tbs baking powder
- 2 ml or 1/2 tsp salt
- 50 ml or 1/4 cup margarine or butter
- 1 or - egg,
- 175 ml or 3/4 cup skim milk
- 175 ml or 3/4 canned whole berry cranberry sauce
- vegetable cooking spray
Directions
1. Mix 125 ml (1/2 cup) of the cereal, brown sugar and melted margarine. Set aside for topping.
2. In large bowl, combine flour, granulated sugar, baking powder and salt. Cut in 50 ml (1/4 cup) margarine until mixture is crumbly.
3. In small bowl, beat egg and milk. Add to flour mixture, stirring just until combined. Fold in the remaining cereal. Spread batter in 2 L (8") square baking pan or 20 cm (8") round cake pan coated with cooking spray. Spoon cranberry sauce evenly over batter. Sprinkle with cereal topping.
4. Bake at 200°C (400°F) 20-25 minutes or until baked through in centre. 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.
