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Receta Boysenberry Lemon Coffeecake
by Global Cookbook

Boysenberry Lemon Coffeecake
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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

  1. 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.
  2. Remove 1/2 c. Mix and set aside for topping. To remaining mix, stir in baking pwdr, soda, and salt.
  3. 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.
  4. 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.)
  5. Sprinkle top completely with reserved topping mix.
  6. Bake about 40 min or possibly till toothpick inserted in cen- ter comes out clean. Cold 16 min. Cut into wedges to serve.
  7. Preparation Time: 30minutes
  8. Baking Time: 40 min