Old Fashioned Coffee Cake
- 1 C. graham cracker crumbs (5 full size graham crackers)
- 1/4 C. granulated sugar
- 1/4 C. chopped nuts (optional)
- 1-1/2 tsp. ground cinnamon
- 5 Tbs. butter or margarine, melted
- Coffee Cake:
- 3 C. Aunt Jemima(r) Original or Buttermilk Original
- Pancake & Waffle Mix
- 3/4 C. granulated sugar
- 1 C. (8 oz.) sour cream
- 3/4 C. milk
- 3 Tbs. vegetable oil
- 1 egg, slightly beaten
- 1 tsp. vanilla extract
Preheat oven to 350 degrees. Spray 9"x 13" baking pan with nonfat cooking spray. For topping, combine graham cracker crumbs, sugar, nuts and cinnamon in small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside.
For coffee cake, combine pancake mix and sugar in large bowl; mix well. In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm.
Variation: To use Aunt Jemima(r) Complete or Buttermilk Complete Pancake & Waffle Mix, decrease vegetable oil in coffee cake to 1 Tbs. and proceed as recipe directs.
Old Fashioned Blueberry Coffee Cake: Add 1 C. fresh or froz.en blueberries to cake batter. Stir just until blueberries are incorporated. Proceed as recipe directs.