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Butterscotch Coffee Cake
1/4 cup flaked coconut
1/2 cup chopped peanuts
1/3 cup sugar
3 tablespoons melted butter (or margarine)
2 cups baking mix ( I use bisquick)
1/3 cup Splenda
1 teaspoon cinnamon
1 large egg slightly beaten
2/3 cup coconut milk
1/3 cup butterscotch baking chips melted
Heat oven to 400 degrees
Grease 8 x 8 x 2 baking pan. In small bowl stir together coconut, chopped
peanuts, sugar and one tablespoon of the melted butter, set aside.
In medium bowl mix baking mix, Splenda, cinnamon, egg, coconut milk
and remaining butter. Beat by hand very vigorously and pour into greased
pan. Spoon melted butterscotch chips over batter, with the blade of a knife
cut through the batter several times to get the marbled effect. Sprinkle
peanut and coconut mixture over the top. Bake for 20-25 minutes. Serve
warm.
I found this recipe in some of my late mother's recipe books. She had
written it down on a 9x5 card and tucked in one of her cook books. I have
only found one that is similar and that was in some recipe cards from Betty
Crocker circa 1971.
Pat Dazis
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