Peach Crunch Coffee Cake

Peaches and brown sugar are always a delicious combination, so it should come as no surprise that one slice of this cake will leave your taste buds satisfied.

Ingredients

375 ml or 1 1/2 cups All-Bran Flakes* cereal
175 ml or 3/4 cups All-Bran Flakes* cereal
250 ml or 1 cup all-purpose flour
10 ml or 2 tsp baking powder
2 ml or 1/2 tsp ground cinnamon
1 ml or 1/4 tsp ground nutmeg
250 ml or 1 cup milk
50 ml or 1/4 cup soft margarine
125 ml or 1/2 cup granulated sugar
1 egg
250 ml or 1 cup coarsely-chopped peaches (peeled fresh or well-drained can)
25 ml or 2 tbsp lightly-packed brown sugar
15 ml or 1 tbsp soft margarine

Directions

1. For topping, thoroughly mix cereal, brown sugar and margarine. Set aside.

2. Stir together flour, baking powder, cinnamon and nutmeg. Set aside.

3. Combine cereal and milk; let stand 2 minutes or until cereal softens. Set aside.

4. In large bowl, cream margarine and sugar until fluffy. Add egg; beat well. Beat in flour mixture alternately with milk mixture. Spread in greased 2 L (9") square baking pan. Arrange peaches on surface; Sprinkle with topping.

5. Bake at 180°C (350°F) 30-35 minutes or until wooden pick inserted near centre comes out clean. Cool on rack 10 minutes before serving.

YIELD: 9 servings

PER SERVING:

230 Calories (970 kJ)

4.6 g Protein

39.0 g Carbohydrate

7.1 g Fat

2.7 g Dietary Fibre

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.