Breakfast Recipes - Tart and sweet coffee cake for weekend breakfasts

(Nutrition Information)

• 3 cups Kellogg's® Rice Krispies® cereal
• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1/2 cup margarine or butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup buttermilk
• 1 teaspoon grated lemon peel
• 1/2 cup seedless, blackberry speadable fruit
• Why use Kellogg's® Rice Krispies®?
  

  

  Why use Kellogg's® Rice Krispies®?

  As the first crisped rice cereal, Kellogg's® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

  To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

  Where to buy

  

1. In large mixing bowl, stir together KELLOGG'S RICE KRISPIES cereal, flour
and sugar. Using pastry blender, cut in margarine. Remove 1/2 cup mixture and set aside for topping. To remaining mixture, stir in baking powder, soda
and salt. 2. Beat together egg, buttermilk and lemon peel. Add to cereal mixture, stirring
only until combined. Spread 2/3 batter evenly over bottom of 9 x 1 1/2-inch round cake pan coated with cooking spray. Evenly spread fruit over batter to
1/2 inch of pan. Dot with remaining dough and carefully spread over fruit. (All of fruit will not be covered) Sprinkle top completely with reserved topping
mixture. 3. Bake at 350° F about 40 minutes or until wooden pick inserted in center comes
out clean. Cool 15 minutes. Cut into wedges to serve.