Crunchy Sour Cream Coffee Cake

• 2 cups maple-pecan whole grain cereal flakes , coarsely crushed
• 2 Tbsp. firmly packed light brown sugar
• 1 tsp. ground cinnamon
• 2 Tbsp. butter or margarine, melted
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Preheat oven to 350F.
2. Mix cereal, brown sugar, cinnamon and 2 Tbsp.
3. melted butter until well blended; set aside.
4. Mix flour, baking soda, baking powder and salt until well blended.
5. Beat 1/2 cup butter in large bowl with electric mixer on medium speed until creamy.
6. Gradually add granulated sugar, beating until light and fluffy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Blend in vanilla.
9. Add flour mixture alternately with the sour cream, beating well after each addition.
10. Pour half of the batter into greased 9-inch square baking pan; sprinkle with half of the cereal mixture.
11. Repeat layers.
12. Bake 40 minutes or until toothpick inserted in center comes out clean.
13. Cut into 16 squares to serve.

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Taken from www.kraftrecipes.com/recipes/crunchy-sour-cream-coffee-cake-56537.aspx (may not work)