Press Releases

This week's Recipe: Crunchy Cinnamon Coffee Cake

3 cups Grape-Nuts Flakes (or any high fiber flake cereal) lightly crushed

1 ½ cups firmly packed brown sugar, divided

1 ½ teaspoons ground cinnamon, divided

4 cups all-purpose baking mix (such as Bisquick)

1 ¼ cups plus 2 tablespoons fat free milk, divided

3 eggs

¼ cup vegetable oil

1 ¼ cups powdered sugar

Combine cereal, 1 cup of the brown sugar and 1 teaspoon of the cinnamon; set aside. Mix together baking mix, remaining ½ cup brown sugar, 1 ¼ cups of the milk, eggs and oil until just blended. Pour half of batter into a 9x13-inch baking pan sprayed with non-stick cooking spray; sprinkle with half of cereal mixture. Repeat layers.

Bake at 350°F for 35 minutes or until a toothpick inserted in center of cake comes out clean. Cook 10 minutes. Cut into 24 pieces.

Whisk together powdered sugar, remaining ½ teaspoon cinnamon and remaining 2 tablespoons milk until well blended. Drizzle over coffee cake. Let stand until set.

Makes 12 servings.

 

Contact:
Janet Stewart

RCH Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
815-561-3128

Email:
jstewart@rcha.net

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