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Blackberry-lemon Coffeecake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains, Fruits, Vegetables 1 Servings

INGREDIENTS

3 c KELLOGGS® Rice KRISPIES®
cereal crushed up to 4
1 1/2 c All-purpose flour
3/4 c Sugar
1/2 c Margarine
1/2 t Baking powder
1/2 t Baking soda
1/4 t Salt
1 Egg
3/4 c Buttermilk
1 t Grated lemon peel
1/2 c Seedless blackberry
spreadable fruit
Vegetable cooking spray

INSTRUCTIONS

Preheat oven to 350-F. In large mixing bowl, stir together KELLOGGS®
RICE KRISPIES® cereal, flour, and sugar. Using pastry blender cut in
margarine. Remove 1/2 cup Mixture and set aside for topping. To
remaining mixture, stir in baking powder, soda, and salt.  Beat
together egg, buttermilk, and lemon peel. Add to cereal mixture,
stirring only until combined. Spread 2/3 batter evenly over bottom of
9-by-1 1/2-inch round cake pan that has been coated with cooking
spray. Evenly spread fruit over batter to 1/2-inch of pan. Dot with
remain- ing dough and carefully spread over fruit. (All of fruit will
not be covered.) Sprinkle top completely with reserved topping
mixture.  Bake about 40 minutes or until toothpick inserted in cen- ter
comes  out clean. Cool 16 minutes. Cut into wedges to serve.
Preparation  time: 30 minutes Baking time: 40 minutes  Recipe by:
Kellogg Company  Posted to MC-Recipe Digest V1 #984 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 4, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2275
Calories From Fat: 889
Total Fat: 100.4g
Cholesterol: 193.4mg
Sodium: 2788.6mg
Potassium: 772mg
Carbohydrates: 314g
Fiber: 5.2g
Sugar: 168.9g
Protein: 33.1g


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