Ingredients
- 2 eggs
- 1 stick
- 1 container
- 2 1/2 cups post banana nut crunch cereal
- 2 cups flour
- 1 cup sugar
- 2 tablespoons butter
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (ground)
- 1/2 teaspoon calumet baking powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
*1 cup BREAKSTONE'S or KNUDSEN Sour Cream may be substituted for BREYERS Yogurt.
HEAT oven to 350�F.
MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside. Mix flour, baking soda, baking powder and salt in another small bowl.
BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to soften. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in yogurt and vanilla. Beat in flour mixture on low speed just until smooth. Spread 1/2 of the batter in greased 12-cup fluted tube pan or 9-inch square pan. Top with 1/2 of the cereal mixture. Repeat layers; pressing topping in slightly.
BAKE 40 minutes or until cake tester inserted in center comes out clean. Serve warm. Makes 12 servings.
BUSTED BY MEG ANTCZAK 1/8/98
