Lattice Topped Apricot Coffee Cake
Cakes like this make you wonder why you haven’t made the afternoon coffee-break-treat a tradition.
SERVINGS
12 servings
Ingredients
- 250 ml or 1 cupall-purpose flour
- 50 ml or 1/4 cupgranulated sugar
- 12 ml or 2 1/2 tspbaking powder
- 2 ml or 1/2 tspsalt
- 250 ml or 1 cupAll-Bran Original* cereal
- 175 ml or 3/4 cup2% milk
- 1egg
- 50 ml or 1/4 cupshortening
- 2 ml or 1/2 tspvanilla
- 125 ml or 1/2 cupapricot jam
Directions
1. In medium bowl, mix together flour, sugar, baking powder and salt. Set aside. 2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. 3. Stir in eggs, shortening and vanilla; beat well. Add flour mixture, stirring only until combined. 4. Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. With floured spoon, make grooves in dough, diagonally across pan about 4 cm (1 1/2 inches) apart. Fill grooves with apricot jam. 5. Bake at 200°C (400°F) for about 30 minutes or until wooden pick inserted in centre comes out clean. Cut and serve immediately. Variations: Use cherry jam or orange marmalade; drop by teaspoon randomly over top of dough. Or, use 1 ml (1/4 tsp) almond extract in place of vanilla. 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.
