Old-Fashioned Coffee Cake

TOPPING:
1 c. graham cracker crumbs
1/4 c. gran. sugar
1/4 c. chopped nuts (optional)
1 1/2 tsp. ground cinnamon
5 Tbsp. butter or margarine, melted

COFFEE CAKE:
3 c. pancake or waffle mix
3/4 c. gran. sugar
1 c. (8 oz) sour cream
3/4 c. milk
3 Tbsp. vegetable oil
1 egg, slightly beaten
1 tsp. vanilla extract

For topping combine 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 in 9-inch x 13-inch baking pan sprayed with nonfat cooking spray. In preheated 350° oven bake 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm.

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