This coffee cake or brunch cake is wonderful with coffee. I made this with crunchy raisin bran cereal and pineapple and it turned out great. In fact, it is one of my favorite coffee cakes! I think you will be very pleasantly surprised at this one.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white granulated sugar
2 1/2 cups crunchy raisin bran cereal
1 1/2 cups milk
1/3 cup butter, melted
1 (8 ounce) can crushed pineapple in 100% pineapple juice, undrained
1 cup pecan pieces or walnuts
Whisk together flour, baking powder, salt and sugar. Set aside. Combine cereal, milk, melted butter and eggs in a separate bowl and let sit about 10 minutes until cereal is soft. Combine cereal mixture with flour mixture and stir with a spoon. Fold in pineapple and nuts. Spray a bundt pan generously with cooking spray and add cake mixture. Bake in preheated 350 degree oven 55 to 60 minutes until center tests done. Drizzle on glaze.
1/2 to 1 cup powdered sugar
3 to 4 tablespoons milk, more or less
Mix together and drizzle over cake. Enjoy!
Note: I have not tried this in a 9 x 13 baking dish but see no reason why it would not work.
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