Streusel Coffee Cake
- Source
- Kraft recipe card
- Serves
- 24
- Prep
- 25 min
- Cook
- 40 min
Ingredients
- 32 CHIPS AHOY! Cookies
- 1 pkg. (2-layer size) yellow cake mix
- 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1/2 cup PLANTERS Chopped Pecans
- 1/2 cup BAKER’S ANGEL FLAKE Coconut
- 1/4 cup firmly packed brown sugar
- 1 tsp. ground cinnamon
- 1/3 cup margarine or butter, melted
- Simple Powdered Sugar Icing
Steps
- PREHEAT oven to 350°F. Chop 20 of the cookies; finely crush remaining 12 cookies. Set aside.
- PREPARE cake batter as directed on package. Add sour cream; mix well. Gently stir in chopped cookies. Pour into greased and floured 13x9-inch baking pan. Mix crushed cookies, pecans, coconut, brown sugar and cinnamon in small bowl; stir in margarine. Sprinkle over batter.
- BAKE 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Drizzle with Simple Powdered Sugar Icing; let stand until set. Cut into 24 squares to serve.
Notes
Kraft Kitchens Tips — Size-Wise: Sweets can add enjoyment to a balanced diet, but choose an appropriate portion. Substitute: Prepare as directed, using white cake mix.