Serves: 9
Total Calories: 160
1. Stir together flour, baking powder, salt and 1/2 teasoon of the cinnamon. Set aside.
2. Drain peaches, reserving syrup. In large mixing bowl, combine KELLOGG'S ALL-BRAN and 2/3 cup peach syrup. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray. With floured spoon make grooves in batter diagonally across pan about 1 1/2-inches apart, forming lattice. Place drained peaches in grooves. Sprinkle with mixture of sugar and remaining cinnamon.
3. Bake at 400°F about 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
This Peachy Bran Coffee Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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