Overnight Coffee Cake
Recipe from
Kellogg's
Prepare the cranberry-ginger batter the night before and bake it in the morning.
Servings:
12
Prep Time:
25 mins
Total Time:
10 hrs 30 mins
Ingredients
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1 cupKellogg's® All-Bran® Original cereal, dividedsee savings
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1 carton(8 oz.) dairy sour creamsee savings
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1 1/2 cupsall-purpose floursee savings
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2 teaspoonsbaking powdersee savings
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1 1/2 teaspoonsground ginger, dividedsee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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3/4 cupbutter, softenedsee savings
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1 cupgranulated sugarsee savings
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2eggssee savings
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1 3/4 cupsfresh or frozen cranberries, dividedsee savings
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1 teaspoongrated lemon peelsee savings
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1/3 cuppacked brown sugarsee savings
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Directions
1.
Stir together 1/2 cup KELLOGG'S ALL-BRAN ORIGINAL cereal and sour cream: set aside. In a bowl, combine flour, baking powder, 1 teaspoon ginger, baking soda, and salt; set aside.
2.
In a large mixing bowl, beat butter with an electric mixer on medium speed 30 seconds. Add granulated sugar; beat well. Beat in eggs and cereal mixture. Add flour mixture; beat on low speed just until combined. Stir in 1 cup cranberries and lemon peel (batter will be thick). Spread batter into a greased and floured 9-inch springform pan. Cover; chill overnight.
3.
About 15 minutes before baking, remove cake from refrigerator; sprinkle with remaining cranberries. Combine 1/2 cup cereal, brown sugar, and 1/2 teaspoon ginger; sprinkle over cake. Bake at 350 degrees F for 65 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove side of pan. Cool 30 minutes more. Serve warm.
Nutrition information
Per serving: Calories 310, Total Fat 15 g, Saturated Fat 10 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 41 g, Fiber 3 g, Sugars 26 g, Protein 4 g. Daily Values: Vitamin A 15%, Vitamin C 4%, Calcium 10%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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