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Blackberry Lemon Coffeecake
3 c KELLOGG’S® Rice KRISPIES’® cereal; crushed, up to 4
1 1/2 c All-purpose flour
3/4 c Sugar
1/2 c Margarine
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Buttermilk
1 ts Grated lemon peel
1/2 c Seedless blackberry spreadable fruit
Vegetable cooking spray
Preheat oven to 350-F. In large mixing bowl, stir together KELLOGG’S’® RICE KRISPIES® cereal, flour, and sugar. Using pastry blender cut in margarine. Remove 1/2 cup Mixture and set aside for topping. To remaining mixture, stir in baking powder, soda, and salt.
Beat together egg, buttermilk, and lemon peel. Add to cereal mixture, stirring only until combined. Spread 2/3 batter evenly over bottom of 9-by-1 1/2-inch round cake pan that has been coated with cooking spray. Evenly spread fruit over batter to 1/2-inch of pan. Dot with remain- ing dough and carefully spread over fruit. (All of fruit will not be covered.) Sprinkle top completely with reserved topping mixture.
Bake about 40 minutes or until toothpick inserted in cen- ter comes out clean. Cool 16 minutes. Cut into wedges to serve. Preparation time: 30 minutes Baking time: 40 minutes