Hearty wholegrain coffeecake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose biscuit mix (Bisquick) |
| ⅔ | cup | Milk |
| ½ | cup | Quaker Oats (Quick or Old-Fashioned, uncooked) |
| 1 | Egg | |
| 2 | tablespoons | Firmly packed brown sugar |
| ½ | teaspoon | Cinnamon |
| Topping: | ||
| ⅔ | cup | Quaker Oats *(quick or old fashioned, uncooked) |
| ⅔ | cup | Firmly packed brown sugar |
| ½ | cup | Chopped nuts |
| ¼ | cup | Butter or margarine, melted |
| ½ | teaspoon | Cinnamon |
Directions
From: Quaker Oats WholeGrain Cookbook CoffeeCake:
For coffee cake, combine all ingredients; mix just until dry ingredients are moistened.
For topping, combine all ingredients, mix well, Spread half of batter into greased 8-inch square baking dish; sprinkle half of topping over batter. Top with remaining batter and topping. Bake in preheated moderate oven (375) 35 to 40 minutes or til wooden pick comes out clean. Serve warm.
Microwave directions: Cook in microwave oven at HIGH 6 to 7 minutes or til wooden pick comes out clean, rotating after 3 minutes of cooking.