Granola cereal gives this
coffee cake its hearty flavor and texture.
Granola Coffee
Cake
- Filling Ingredients:
- 1/2 cup butterscotch-flavored
chips
1/2 cup chopped nuts
1/2 teaspoon ground cinnamon
Cake Ingredients:
- 1 cup granola cereal
1 cup sour cream
1/2 cup butter or margarine, softened
1/2 cup granola sugar
3 large eggs
1/2 teaspoon grated orange peel
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Glaze Ingredients:
- 1/2 cup butterscotch-flavored
chips
1 tablespoon vegetable shortening
2 tablespoons chopped nuts
- Heat oven to 350°F.
- Combine all filling ingredients
in medium bowl; set aside.
- Combine granola cereal
and sour cream in large mixer bowl; let stand 5 minutes to soften
cereal. Add butter; beat at medium speed, scraping bowl often,
until well mixed.
- Add sugar, eggs and orange
peel; continue beating until well mixed. (Mixture will be slightly
lumpy.) Add all remaining cake ingredients; continue beating
until well mixed.
- Spoon half of cake batter
into greased and floured 10-inch angel food cake (tube) pan or
12-cup Bundt® pan. Sprinkle with filling. Spoon remaining
batter over filling.
- Bake for 45 to 55 minutes
or until toothpick inserted in center comes out clean. Cool 10
minutes; remove from pan. Cool completely.
- Melt 1/2 cup butterscotch
chips and shortening in 1-quart saucepan. Immediately drizzle
over cooled cake; sprinkle with 2 tablespoons nuts.
Makes 12 servings.
Nutrition Facts (1 serving):
Calories: 360, Fat: 22 g, Cholesterol: 75 mg, Sodium: 330 mg,
Carbohydrates: 36 g, Dietary Fiber: 0 g, Protein: 6 g.
