Sour Cream Coffee Cake

• 1-1/2 cups flour, divided
• 1/3 cup firmly packed brown sugar
• 1-1/2 tsp. ground cinnamon, divided
• 1/2 cup (1 stick) cold butter or margarine, divided
• 1/2 tsp. baking soda
• 1/4 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup raisin bran cereal

1. Preheat oven to 350F.
2. Mix 1/2 cup of the flour, the brown sugar and 1 tsp.
3. of the cinnamon in large bowl.
4. Cut in 1/4 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.
5. Mix remaining 1 cup flour, remaining 1/2 tsp.
6. cinnamon, baking soda, baking powder and salt.
7. Beat remaining 1/4 cup butter in large bowl with electric mixer until creamy.
8. Gradually add granulated sugar, beating until well blended.
9. Add egg; mix well.
10. Add flour mixture alternately with sour cream, beating after each addition until well blended.
11. Stir in cereal.
12. Pour into greased 8-inch square baking pan.
13. Sprinkle with crumb mixture.
14. Bake 30 min.
15. or until toothpick inserted in center comes out clean.
16. Serve warm.

flour, brown sugar, ground cinnamon, cold butter, baking soda, baking powder, salt, granulated sugar, egg, s, raisin bran cereal

Taken from www.kraftrecipes.com/recipes/-17712.aspx (may not work)