Ingredients
- 2 eggs
- 1 stick
- 1 container
- 300 gr post banana nut crunch cereal
- 250 gr flour
- 200 gr sugar
- 28 gr butter
- 5 gr baking soda
- 3 gr cinnamon (ground)
- 2 gr calumet baking powder
- 2 gr vanilla
- 1 gr 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 half 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 half of the batter in greased 12-cup fluted tube pan or 23 cm square pan. Top with half 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 dozen servings.
BUSTED BY MEG ANTCZAK 0. 1.2755102040816
