Cinnamon Coffee Cake by Beth MaDorman, Delaware, OH – 1st Place Winner

Yield: 12

Ingredients

• 4 eggs
• 2¼ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• ¾ cup butter
• 1 – 8oz cream cheese
• 1½ cups sugar
• 2 tsp vanilla
• 4 cups crushed Malt-O-Meal Cinnamon Toasters cereal
• ½ cup pecan pieces
• PAM for spraying pan

Baking temp: 325°
Baking time: 50-60 minutes

Glaze:

• 1 cup powdered sugar
• Milk to thin
• 1 tsp vanilla extract
• ¼ tsp almond extract

Instructions:

1. Preheat oven to 325°. Crush cereal (in blender or food processor). PAM an angel food 10′ pan. Combine flour, baking powder, salt set aside
2. In large bowl mix ¾ cup butter, and cream cheese on med. speed for 30 seconds. Add sugar and vanilla. Beat 5 minutes on med speed until light and fluffy.
3. Add eggs one at a time. Beat well and scrape bowl after each addition. Add flour mixture (1/3 at a time) mix until blended, add pecans mix.
4. Spoon 1/3 batter into greased pan. Spread batter evenly. Sprinkle with 1/3 cinnamon cereal. Spread 1/3 butter on top of cereal. Sprinkle 1/3 cinnamon cereal. Pour remaining batter on top with remaining cereal.
5. Bake in preheated oven 50 minutes. Check for doneness with toothpick. Add 5 minutes at a time. Cake is done when it springs back when touched and toothpick inserted in center comes out clean. Cool 20 minutes. Combine ingredients to make glaze. Glaze cooled cake. Chill or serve immediately.

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