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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A sugar crumb topping lends to this moist coffee cake's appeal. The rich molasses flavor really shines through. Slices are good served warm or at room temperature. Ingredients:
2 cups buttermilk pancake mix |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
2/3 cup milk |
1/3 cup molasses |
1/4 cup sugar |
2 tablespoons cold butter |
Directions:
1. In a large bowl, combine the pancake mix, cinnamon and ginger. Set aside 1/3 cup for topping. In another bowl, combine milk and molasses. Stir into dry ingredients just until moistened.
2. Transfer to a greased 9-in. pie plate. In a small bowl, combine sugar and reserved pancake mix mixture. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 8 servings.
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