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Sour Cream Coffee Cake

  • Prep Time: 15 Minutes (Total Time: 45 Minutes)
  • Serving Size: 12
  • 1-1/2 cups Flour, Divided
  • 1/3 cup Firmly Packed Brown Sugar
  • 1-1/2 teaspoons Ground Cinnamon, Divided
  • 1/2 cup (1 stick) Cold Butter Or Margarine, Divided
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon CALUMET Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Granulated Sugar
  • 1 Egg
  • 1/2 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1 cup POST Raisin Bran Cereal
  • PREHEAT oven to 350°F. Mix 1/2 cup of the flour, the brown sugar and 1 tsp. of the cinnamon in large bowl. Cut in 1/4 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.

    MIX remaining 1 cup flour, remaining 1/2 tsp. cinnamon, baking soda, baking powder and salt. Beat remaining 1/4 cup butter in large bowl with electric mixer until creamy. Gradually add granulated sugar, beating until well blended. Add egg; mix well. Add flour mixture alternately with sour cream, beating after each addition until well blended. Stir in cereal. Pour into greased 8-inch square baking pan. Sprinkle with crumb mixture.

    BAKE 30 min. or until toothpick inserted in center comes out clean. Serve warm.

    KRAFT KITCHENS TIPS

    Size-Wise

    Impress your friends and family when you serve up a slice of this tasty coffee cake! Cut into 12 pieces before serving.

    Jazz It Up

    Add 1/4 cup chopped PLANTERS Walnuts or Pecans to crumb mixture.

    RECIPE COURTESY OF KRAFT FOODS

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