Recipe By : KRAFT WEBSITE
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups POST Banana Nut Crunch Cereal or POST
-- Cranberry
Almond Crunch Cereal slightly crushed
1 Teaspoon ground cinnamon
2 Tablespoons butter or margarine melted
2 Cups flour
1 Teaspoon baking soda
1/2 Teaspoon CALUMET Baking Powder
1/2 Teaspoon salt
1/2 Cup -- (1 stick) butter or
-- margarine
1 Cup sugar
2 eggs
1 Container -- (8 oz.) BREYERS
-- Vanilla Lowfat
-- Yogurt*
1/2 Teaspoon vanilla
*1 cup BREAKSTONE'S or KNUDSEN Sour Cream may be substituted for BREYERS
Yogurt.
HEAT oven to 350°F.
MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set
aside. Mix flour, baking soda, baking powder and salt in another small bowl.
BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to
soften. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at
a time, beating well after each addition. Stir in yogurt and vanilla. Beat
in flour mixture on low speed just until smooth. Spread 1/2 of the batter
in greased 12-cup fluted tube pan or 9-inch square pan. Top with 1/2 of the
cereal mixture. Repeat layers; pressing topping in slightly.
BAKE 40 minutes or until cake tester inserted in center comes out clean.
Serve warm. Makes 12 servings.
