Butterscotch Crunch Coffee Cake


  • 1 1/2 cups sifted flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 3 Tbsp. butter, melted


  • 3 Tbsp. butter or margarine
  • 1/2 cup brown sugar
  • 1 Tbsp. flour
  • 2 Tbsp. water
  • 2 cups corn flakes


Sift flour. Add baking powder, salt, and sugar. Beat egg, combine with milk and slightly cooled shortening. Add to flour mixture. Stir only enough to moisten flour. Pour into lightly greased square pan about 8x8 inches. Sprinkle with butterscotch topping. Bake at 400 degrees F about 25-30 minutes.

For Topping: Melt butter or margarine and stir into the combined sugar and flour. Add water and cook over low heat, stirring to blend, for about 3 minutes. Quickly pour over the cereal, mixing thoroughly. Spread in a shallow pan and cool. Press into top of coffee cake batter before baking. Yield: 2 cups.

By Robin from Washington, IA


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