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
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.
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