Apricot Coffee Cake
Apricot pieces and a crispy, streusel topping seasoned with ginger make this breakfast cake taste like home.
Ingredients
- 2 cups Kellogg's® Rice Krispies® cereal
- 3 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 cup margarine or butter, softened
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup margarine or butter, softened
- 3/4 cup sugar
- 1 egg
- 1 can (17 oz.) apricot halves, drained, reserving 1/2 cup syrup
Directions
1. In medium mixing bowl, combine KELLOGG'S RICE KRISPIES cereal,
3 tablespoons sugar, ginger and the 1/4 cup margarine, mixing until crumbly.
Set aside for topping.
2. Stir together flour, baking powder and salt. Set aside.
3. In large mixing bowl, beat remaining 1/4 cup margarine and remaining
3/4 cup sugar until well blended. Add egg. Beat well. Stir in the 1/2 cup apricot
syrup. Add flour mixture, mixing well. Spread in 8 x 8 x 2-inch baking pan coated
with cooking spray. Chop apricots and spoon evenly over batter. Sprinkle with
cereal topping.
4. Bake at 350° F about 45 minutes or until cake begins to pull away from sides
of pan. Serve warm. Garnish with more apricots, if desired.
