Granola cereal gives this coffee cake its hearty flavor and texture.
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1/2 cup butterscotch-flavored baking chips
1/2 cup chopped nuts
1/2 teaspoon ground cinnamon
1 cup granola cereal
1 cup sour cream
1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
3 large Land O Lakes® Eggs
1/2 teaspoon freshly grated orange zest
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon shortening
2 tablespoon chopped nuts
Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup Bundt® pan; set aside.
Combine all filling ingredients in bowl; set aside.
Combine granola cereal and sour cream in another bowl; let stand 5 minutes to soften cereal. Add butter; beat at medium speed, scraping bowl often, until well mixed. Add sugar, eggs and orange zest; continue beating until well mixed. (Mixture will be slightly lumpy.) Add all remaining cake ingredients; continue beating until well mixed.
Spoon half of cake batter into prepared pan. Sprinkle with filling. Spoon remaining batter over filling.
Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Melt 1/2 cup butterscotch chips and shortening in 1-quart saucepan. Immediately drizzle over cooled cake; sprinkle with 2 tablespoons nuts.
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