Serves: 8
Total Calories: 348
1. Stir together flour, baking powder, and salt. Set aside. Combine KELLOGG'S Raisin Bran cereal and sour cream in small mixing bowl. Let stand about 5 minutes or until cereal is softened.
2. In large mixing bowl, beat margarine, sugar, and lemon peel until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in cereal mixture alternately with flour mixture, mixing well. Spread in greased 9-inch tube cake pan.
3. Bake in oven at 350°F about 55 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes, remove from pan and cool completely. Drizzle with powdered sugar glaze, if desired.
NOTE: To make glaze, combine 1 cup powdered sugar with 4 teaspoons warm water.
This Sour Cream Bran Coffee Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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