Crispy Cereal Coffee Cake

Crispy Cereal Coffee Cake

(6 servings)    Printable Version
  • 1 cup all-purpose flour - sifted
  • 1 teaspoon Calumet Baking Powder
  • 1/4 teaspoon salt
  • 3 Tablespoons shortening
  • 2/3 cup sugar
  • 1 large egg
  • 5 Tablespoons milk

  • 1/3 cup light brown sugar - packed
  • 3 Tablespoons flour
  • 1 Tablespoon butter
  • 1/2 cup Grape-Nuts
Sift flour once, measure, add baking powder and salt, and sift again. Cream shortening, add sugar, gradually, creaming well. Add egg and beat until light and fluffy. Add flour, alternating with milk, a small amount at a time, beating after each addition. Turn into greased pan, 11x7x2 inches or 9x9x2 inches, spreading mixture evenly.

Sieve brown sugar; sift in flour and mix. Cut in butter until mixture is crumbly. Add Grape-Nuts and mix well. Sprinkle over cake batter. Bake in moderate oven (375 degrees) 25 minutes or until done. Serve warm.

Kate Smith's Breakfast Book

Sometimes available used via
 This recipe is from the classic cookbook titled Kate Smith's Breakfast Book (Kate Smith, General Foods Corp., 1941).

The subtitle of this book is "Better Ways To Start Your Day." Kate Smith was radio-heyday singer best known for her rendition of "God Bless America".

Her magazine-style breakfast book is filled with recipes promoting General Foods' products like Grape-Nuts and Post Toasties.

Besides the recipes, Kate shows you, in a series of pictures, the right way and wrong way to eat breakfast.

A coffee cake with personality and a golden, crispy topping of brown sugar and Grape-Nuts cereal.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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