Sour Cream Bran Coffee Cake
80 MIN | 8 SERVINGS
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups Kellogg's Raisin Bran® cereal
- 1 cup sour cream
- 3/4 cup butter or margarine, softened
- 1 cup sugar
- 1 teaspoon grated lemon peel
- 2 eggs
Directions
1. Stir together flour, baking powder, and salt. Set aside. Combine
KELLOGG'S RAISIN BRAN® cereal and sour cream in small mixing bowl. Let stand about 5 minutes or until cereal is softened.
2. In large mixing bowl, beat butter, sugar, and lemon peel until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in cereal mixture alternately with flour mixture, mixing well. Spread in greased 9-inch tube cake pan.
3. Bake in oven at 350° F about 55 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes, remove from pan and cool completely. Drizzle with powdered sugar glaze, if desired.
Note:
To make glaze, combine 1 cup powdered sugar with 4 teaspoons warm water.
