Grape crunch coffeecake

8 Servings

Ingredients

Quantity Ingredient
½ cup Packed brown sugar
½ cup Chopped pecans
⅓ cup Butter or margarine; softened
2¼ cup Buttermilk baking mix; divided
½ teaspoon Ground cinnamon
1 cup Seedless grapes
3 tablespoons Sugar
2 teaspoons Grated orange peel
1 Egg
⅓ cup Milk
½ cup Dairy sour cream

Directions

Combine brown sugar, pecans, butter, ¼ cup baking mix and cinnamon; mix well. Add grapes; set aside while preparing batter. Combine remaining baking mix, sugar and orange peel. In separate bowl, combine egg and milk.

Add to dry ingredients with sour cream. Spoon batter into greased 8-inch square or 9-inch round baking pan; sprinkle with grape mixture. Run knife through batter and grape mixture to swirl. Bake at 425F 10 minutes; reduce heat to 375F and bake 15 to 20 minutes longer or until top is caramelized and browned and wooden pick inserted near center comes out clean. Cool 5 to 10 minutes. Serve warm. Makes 8 servings.

Nutritional Analysis Per Serving: 367 Cal., 5 g pro., 20 g fat (49% Cal.

from fat), 44 g carb., 34 mg chol., 1 g fiber and 506 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.

>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Desserts Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

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