Cooking Time: 30 min
Makes: 12 servings
non-stick cooking sprayTOPPING1/3 cup (75 mL) buttermilk pancake mix1/3 cup (75 mL) firmly packed brown sugar1 tsp (5 mL) ground cinnamon1/3 cup (75 mL) chopped nuts1/4 cup (50 mL) butter or margarine, softenedBATTER2 cups (500 mL) buttermilk pancake mix1/2 cup (125 mL) sugar1 tsp (5 mL) ground cinnamon1 cup (250 mL) sour cream1/4 cup (50 mL) CRISCO® Vegetable or Canola Oil1 (1) large egg, slightly beaten powdered sugar (optional)
1. Heat oven to 350°F (175°C). Spray a 9-inch (23 cm) square or round baking pan with non-stick cooking spray.2. Mix pancake mix, brown sugar, 1 teaspoon (5 mL) cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.3. Combine pancake mix, sugar and 1 teaspoon (5 mL) cinnamon. Add sour cream, oil and egg. Blend just until dry ingredients are moistened. Spread half the batter into prepared pan, sprinkle with half the topping mixture. Spread with remaining batter and sprinkle with remaining topping.4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve garnished with powdered sugar, if desired.
Ideal for the brunch table or wrapped and taken for lunch.
Prep Time: 25 minutes Cooking Time: 55 minutes Makes: 1 coffeecake, 16 portions
Rating:
Prep Time: 20 minutes Cooking Time: Makes: 16-18 servings
Prep Time: Cooking Time: 25 to 30 minutes Makes: 1 8-inch (20 cm) layer
Prep Time: Cooking Time: Makes:
This tangy tea cake is, well… Eagle Brand brunchalicious !
Prep Time: 10 minute plus baking time Cooking Time: Makes: 10-12 portions
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