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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Serve this home-style coffee cake for a special breakfast or brunch. The purchased muffin mix makes it easy. Best when seved warm. (This recipe first appeared in Better Homes and Gardens magazine). Ingredients:
1 (8 1/2 ounce) package corn muffin mix |
1/4 cup toasted or untoasted wheat germ |
1 egg, beaten (or 1/4 cup frozen egg product, thawed) |
1/2 cup apple butter |
1/3 cup milk |
3/4 teaspoon pumpkin pie spice or 3/4 teaspoon apple pie spice |
1/4 cup packed brown sugar |
1/4 cup toasted or untoasted wheat germ |
1/4 cup apple butter |
powdered sugar (optional) |
apple butter (optional) |
Directions:
1. In a medium bowl combine muffin mix and the first 1/4 cup wheat germ.
2. In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice.
3. Add the egg mixture all at once to the wheat germ mixture, stirring just till combined.
4. Pour the batter into a greased 8x8x2-inch baking pan.
5. For topping, in a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter.
6. Spoon mixture in small mounds atop batter in pan.
7. Using a knife, marble the mixture through the batter.
8. Bake in a 350°F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.
9. To serve, sift powdered sugar over each serving and serve with additional apple butter, if desired.
10. Serve warm.
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