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 cupsAll-Bran Flakes* cereal
- 175 ml or 3/4 cupsAll-Bran Flakes* cereal
- 250 ml or 1 cupall-purpose flour
- 10 ml or 2 tspbaking powder
- 2 ml or 1/2 tspground cinnamon
- 1 ml or 1/4 tspground nutmeg
- 250 ml or 1 cupmilk
- 50 ml or 1/4 cupsoft margarine
- 125 ml or 1/2 cupgranulated sugar
- 1egg
- 250 ml or 1 cupcoarsely-chopped peaches (peeled fresh or well-drained can)
- 25 ml or 2 tbsplightly-packed brown sugar
- 15 ml or 1 tbspsoft 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.
