- 1 cup graham cracker crumbs (5 full size graham crackers)
- 1/4 cup granulated sugar
- 1/4 cup chopped nuts (optional)
- 1-1/2 tsp. ground cinnamon
- 5 Tbsp. butter or margarine, melted
- 3 cups Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix
- 3/4 cup granulated sugar
- 1 cup (8 oz.) sour cream
- 3/4 cup 2% milk
- 3 Tbsp. vegetable oil
- 1 egg, slightly beaten
- 1 tsp. vanilla extract
Preheat oven to 350° F.
Spray 9"x 13" baking pan with nonfat cooking spray.
For topping, combine graham cracker crumbs, sugar, nuts and cinnamon in small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside.
For coffee cake, combine pancake mix and sugar in large bowl; mix well.
In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients.
Mix just until dry ingredients are moistened. Batter will be thick.
Spread evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Old Fashioned Blueberry Coffee Cake: Add 1 cup fresh or frozen blueberries to cake batter. Stir just until blueberries are incorporated. Proceed as recipe directs.
To use Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix, decrease vegetable oil in coffee cake to 1 Tbsp. and proceed as recipe directs.
Aunt Jemima® Original Pancake & Waffle mix was used for the nutritional analysis
This recipe was contributed by a loyal consumer and tested by a professional home economist.
Recipe Yield: 15 servings
Serving Size: 1/15 of recipe
Calories: 270, Calories from Fat: 100, Total Fat: 11g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 530mg, Total Carbohydrates: 39g, Dietary Fiber: <1g, Sugars: 20g, Protein: 4g