Aunt Jemima Coffee Cake
Source of Recipe
wwwcof msn Community
List of Ingredients
Ingredients
Topping:
1 cup graham cracker crumbs (5 full size graham crackers)
1/4 cup granulated sugar
1/4 cup chopped nuts (optional)
1-1/2 tsp. ground cinnamon
5 Tbsp. butter or margarine, melted
Coffee Cake:
3 cups Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix
3/4 cup granulated sugar
1 cup (8 oz.) sour cream
3/4 cup milk
3 Tbsp. vegetable oil
1 egg, slightly beaten
1 tsp. vanilla extract
Recipe
Procedure
Preheat oven to 350° F. Spray 9"x 13" baking pan with nonfat cooking spray. For topping, combine graham cracker crumbs, sugar, nuts and cinnamonin small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside. For coffee cake, combine pancake mix and sugar in large bowl; mix well. In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm. Yield: 15 servings
Variation: To use Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix, decrease vegetable oil in coffee cake to 1 Tbsp. and proceed as recipe directs.
Old Fashioned Blueberry Coffee Cake: Add 1 cup fresh or frozen blueberries to cake batter. Stir just until blueberries are incorporated. Proceed as recipe directs.
Serving Information
Serves: 15
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