Harvest Coffee Cake


  • 5 packets CREAM OF WHEAT Instant Hot Cereal, any flavor, divided
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cups margarine or butter, softened, divided
  • 1 cup firmly packed brown sugar, divided
  • 1 egg
  • 1 cup buttermilk
  • Powdered Sugar Glaze (recipe follows)


PREHEAT oven to 350°F. Mix 2 pkt. of the cereal, the flour, baking powder, baking soda and salt; set aside. Beat 1/2 cup of the margarine and the brown sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Add flour mixture alternately with the buttermilk, beating well after each addition. Spread into greased 13x9-inch baking pan.

MIX remaining 3 pkt. of cereal and remaining 1/4 cup margarine until well blended; sprinkle over batter.

BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly. Drizzle with Powdered Sugar Glaze. Cut into 24 squares. Serve warm.

Makes 24 servings, 1 square each.


To quickly soften margarine or butter, cut into 1/2-inch-thick slices. Place in microwaveable bowl and microwave on MEDIUM-LOW (30%) for 20 seconds or until slightly softened.

Nutrition Bonus:

Savor a serving of this harvest coffee cake with your loved ones. It is a good source of iron from the fortified cereal.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.