A rambling foodie post:

I have a great adaptation of Kellogg’s original recipe for Marmalade Coffee Cake. Before I get into that recipe, I want to let you in on an exciting little secret.  Betty Crocker has a new product, Mississippi Mud Supreme Bars. These new bars are scheduled for release sometime this summer however, I received an invitation to participate in a product review in the near future. I’m so excited, Mississippi Mud with all the sweetness and yummy chocolate, now that is heavenly! Did I mention that bars are my favorite style of cookie? Double heaven! So be on the lookout for my review of the new Mississippi Mud Supreme Bars.

Now about the All Bran Marmalade Coffee Cake, I posted the original recipe a few weeks ago at “Are you hungry? Blog”. The first time I made this coffee cake with sugar free apricot preserves and followed the recipe to a tee. This time I used blackberry preserves and made a temperature change. The coffee cake was much lighter baked at a lower temperature while the blackberry preserves definitely a better pairing with bran. Given that I do not own a 9 x 9 x 2 pan, I used a 9” round cake pan.

Blackberry Bran Coffee Cake

Marmalade Coffee Cake

Ingredients
1-cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/2 cups Complete® Wheat Bran Flakes
3/4 cup milk
1 egg
1/4 cup shortening vegetable oil
1/2 cup orange marmalade blackberry preserves

Directions
1. Stir together flour, baking powder, salt, and sugar. Set aside.

2. Measure Kellogg’s Complete Wheat Bran Flakes cereal and milk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal has softened.  Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread in greased 9 x 9 x 2-inch baking pan. Top with marmalade, spreading evenly over batter.

3. Bake at 400° 375° F about 30 minutes or until golden brown. Cut into squares. Serve warm

A few things to note: Let the milk and bran flakes sit until they are soggy unless you enjoy a bit of crunch in your coffee cake. I mixed the liquid into the dry ingredients and it did make the cake lighter. Be sure not to over mix the batter or the cake will turn out a bit tough.

Oh and I used my new tripod to shoot the photo, I hope you enjoy it. The guys bought me the tripod for mother’s day. My son, the photographer says, “Ma, you know camera shake makes for very bad food photos… Happy Mother’s day!” Next photo investment will be lighting.


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