This is one of my favorite things lately, another Kellogg’s recipe. I tasted it in NYC at the Kellogg’s breakfast, and then again at the Kellogg’s Headquarters, and so I knew I had to make it for my #LoveurCereal breakfast today. I think this is fabulous and the recipe is perfect as is!
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
3/4 cup buttermilk
1 teaspoon grated lemon peel
1/2 cup seedless, blackberry spreadable fruit
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.
I put my cereal in a Ziploc bag and crushed it by hand, but a food processor would have been quicker. I just didn’t want to have to clean the food processor though. This would be a good step for the kids to help with.
The recipe calls for lemon zest and it also calls for buttermilk. I don’t keep buttermilk on hand and my store didn’t have any (that I saw) the other day. Instead, after I zested the outside of the lemon I squeezed the juice out of it (I only needed about 1/2 a large lemon) to equal 1 tablespoon. Put this in a measuring cup and add enough milk to make 1 cup total. Let it sit for 5 minutes – that is your substitute for buttermilk and you don’t waste your lemon! PS ignore my ugly counter top please.
Once you add the wet ingredients you just barely mix, it’s a very thick, gloppy sort of batter. Kind of like the same consistency of corn bread batter.
If you are more the perfectionist type with baking, heat up yoru spreadable fruit just a tiny bit to make it easier to spread on top of the batter. I did not do this, it was ok by me. Don’t forget you are supposed to ignore the ugly countertop.
After you spread the fruit, then you top with the rest of batter and then the reserved crumb topping and pop it into the oven to bake.
About 40 minutes later this is what you get. It is really one of my favorite coffee cakes I have had in a long while. It is not too sweet, but still moist with that layer of blackberries. You could probably use any fruit spread you wanted in there if you aren’t a blackberry fan.
What is your favorite type of coffee cake? I don’t see it around as much as I did when I was a kid. My Grandma and Grandpa H always had coffee cake at their house and Grandpa was a dunker. He dunked everything in his coffee – but especially coffee cake!
Disclosure: I have been compensated and provided information from Kellogg’s via TheMotherhood.com for this event. The opinions are truly my own, we have always loved Kellogg’s cereals even before I started this campaign.
Transparency is everything.