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Crunchy Streusel Coffee Cake




Source of Recipe


ConAgra Foods.


List of Ingredients




1-1/2 cups corn flakes
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons Blue Bonnet®-stick, melted
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup Blue Bonnet®-stick, softened
1/2 cup granulated sugar
1/4 cup Egg Beaters® Egg Product, or 1 large egg
1/3 cup light sour cream
1 teaspoon vanilla extract


Recipe



Preheat oven to 350°F.
In a medium bowl, combine cereal, walnuts, cinnamon, and melted Blue Bonnet; set aside.
In a small bowl, combine flour, baking powder, baking soda, nutmeg, and salt; set aside.
In a large bowl, combine softened Blue Bonnet and sugar. Using an electric mixer, beat margarine mixture on medium speed until creamy. Beat in egg until blended. Reduce to low speed, add sour cream and vanilla and mix well. Alternately add milk and flour mixture, beating well after each addition.
Pour into an 8-inch by 8-inch baking pan; sprinkle with cereal mixture, pressing gently into batter. Bake 30 minutes or until wooden pick inserted comes out clean. Cool on wire rack.