Old Fashioned Coffee Cake

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Old Fashioned Coffee Cake

 

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

 

Preheat oven to 350° F. Spray 9 " x 13 " baking pan with

nonfat cooking spray. For topping, combine graham cracker

crumbs, sugar, nuts and cinnamon in 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.

 

This recipe is easy and is topped with a delicious

cinnamon crumb topping.

 

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