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Harvest Coffee Cake

Makes 24 servings, 1 square each.

  • 5 packets CREAM OF WHEAT Instant Hot Cereal, any flavor, divided
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup margarine or butter, softened, divided
  • 1 cup firmly packed brown sugar, divided
  • 1 egg
  • 1 cup buttermilk
  • Powdered Sugar Glaze (recipe follows)
  • PREHEAT oven to 350°F. Mix 2 pkt. of the cereal, the flour, baking powder, baking soda and salt; set aside. Beat 1/2 cup of the margarine and the brown sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Add flour mixture alternately with the buttermilk, beating well after each addition. Spread into greased 13x9-inch baking pan.
  • MIX remaining 3 pkt. of cereal and remaining 1/4 cup margarine until well blended; sprinkle over batter.
  • BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly. Drizzle with Powdered Sugar Glaze. Cut into 24 squares. Serve warm.
  • Shortcut: To quickly soften margarine or butter, cut into 1/2-inch-thick slices. Place in microwaveable bowl and microwave on MEDIUM-LOW (30%) for 20 seconds or until slightly softened.
  • Nutrition Bonus: Savor a serving of this harvest coffee cake with your loved ones. It is a good source of iron from the fortified cereal.