Serves: 9
Total Calories: 228
1. In medium mixing bowl, combine KELLOGG'S RICE KRISPIES cereal, 3 tablespoons sugar, ginger and the 1/4 cup margarine, mixing until crumbly. Set aside for topping.
2. Stir together flour, baking powder and salt. Set aside.
3. In large mixing bowl, beat remaining 1/4 cup margarine and remaining 3/4 cup sugar until well blended. Add egg. Beat well. Stir in the 1/2 cup apricot syrup. Add flour mixture, mixing well. Spread in 8 x 8 x 2-inch baking pan coated with cooking spray. Chop apricots and spoon evenly over batter. Sprinkle with cereal topping.
4. Bake at 350°F about 45 minutes or until cake begins to pull away from sides of pan. Serve warm. Garnish with more apricots, if desired.
This Crunchy Apricot Coffee Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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