Post recipe
Blueberry-Sour Cream Coffee Cake
- Prep Time:
- 20 min.
- Total Time:
- 60 min.
- Makes:
- 16 servings
Ingredients
2 cups Post Selects Blueberry Morning Cereal, slightly crushed
1 tsp. ground cinnamon
2 Tbsp. butter or margarine, melted
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Directions
PREHEAT oven to 350°F. Spray 9-inch square baking pan with cooking spray; set aside. Mix cereal, cinnamon and 2 Tbsp. melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl.
BEAT 1/2 cup butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating well after each addition. Pour half of the batter into prepared pan; sprinkle with half of the cereal mixture. Repeat layers.
BAKE 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.
Tips & Suggestions
Size-Wise:
At 12 servings, this coffee cake is good to serve as part of a brunch menu.
Special Extra:
Sprinkle lightly with powdered sugar just before serving.
Crunchy Sour Cream Coffee Cake:
Prepare as directed, using Post Selects Maple Pecan Crunch Cereal and adding 2 Tbsp. brown sugar to the cereal mixture before sprinkling over batter.