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Cereal Crunch Coffee Cake















Trans-fat Free, Good source of fiber


cup margarine
spreadable, reduced calorie
¼ cup brown sugar
2 tablespoons brown sugar
1 ½ ounces cereal
½ teaspoon cinnamon
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 cup raisins, seedless
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon nutmeg
1 large eggs
1 cup milk, skim
3 ounces wheat flakes


  1. Preheat oven to 375℉ (190℃). Spray an 8 inch square baking pan with nonstick cooking spray; set aside.

  2. To prepare topping, in small saucepan, melt 1 teaspoon margarine.

Remvoe from heat and stir in 2 talblespoons of the sugar, the cereal and the cinnamon; set aside.

  1. On wax paper, combine the flour, raisins, baking powder, salt and nutmeg; set aside.

In a small bowl, with an electric mixer on medium speed, beat the remaining margarine and sugar until fluffy.

Add the egg and beat until blended.

Beat in the milk and wheat flakes until combined.

Add the dry ingredients to the bowl, stirring just until combined.

  1. Spoon the batter into prepared pan. Sprinkle topping over the batter, pressing gently into the batter.

Bake for 25 to 30 minutes, until golden brown and toothpick inserted into center comes out clean.

Cool 10 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 44235% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 420mg 17%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 10%
Sugars g
Protein 17g
Vitamin A 15% Vitamin C 3%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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