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Ingredientes
- 3 c. KELLOGG'S(r) Rice KRISPIES'(r) cereal, crushed, up to 4
- 1 1/2 c. All-purpose flour
- 3/4 c. Sugar
- 1/2 c. Margarine
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 x Egg
- 3/4 c. Buttermilk
- 1 tsp Grated lemon peel
- 1/2 c. Seedless boysenberry spreadable fruit Vegetable cooking spray
Direcciones
- Preheat oven to 350-F. In large mixing bowl, stir together KELLOGG'S'(r) RICE KRISPIES(r) cereal, flour, and sugar. Using pastry blender cut in margarine.
- Remove 1/2 c. Mix and set aside for topping. To remaining mix, stir in baking pwdr, soda, and salt.
- Beat together egg, buttermilk, and lemon peel. Add in to cereal mix, stirring only till combined. Spread 2/3 batter proportionately over bottom of 9-by-1 1/2-inch round cake pan which has been coated with cooking spray.
- Proportionately spread fruit over batter to 1/2-inch of pan. Dot with remain- ing dough and carefully spread over fruit. (All of fruit won't be covered.)
- Sprinkle top completely with reserved topping mix.
- Bake about 40 min or possibly till toothpick inserted in cen- ter comes out clean. Cold 16 min. Cut into wedges to serve.
- Preparation Time: 30minutes
- Baking Time: 40 min
