Granola cereal and butterscotch chips give 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

1. Heat oven to 350°F (175°C).
2. Combine all filling ingredients in medium bowl; set aside.
3. 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.
4. 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.
5. 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.
6. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
7. 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.