Over Night Coffee Cake

By dashy_65

Ingredients

• 1 cup Kellogg's® All-Bran® Original cereal , divided
• 1 carton (8 oz.) sour cream
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground ginger, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 3/4 cups fresh or frozen cranberries, divided
• 1 teaspoon grated lemon peel
• 1/3 cup packed brown sugar

Details

Servings 8
Adapted from www2.kelloggs.com

Preparation

Step 1

1. Stir together 1/2 cup KELLOGG'S ALL-BRAN ORIGINAL cereal and sour cream; set aside. In a bowl, combine flour, baking powder, 1 teaspoon ginger, baking soda, and salt; set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium speed 30 seconds. Add granulated sugar; beat well. Beat in eggs and cereal mixture. Add flour mixture; beat on low speed just until combined. Stir in 1 cup cranberries and lemon peel (batter will be thick). Spread batter into a greased and floured 9-inch springform pan. Cover; chill overnight.

3. About 15 minutes before baking, remove cake from refrigerator; sprinkle with remaining cranberries. Combine 1/2 cup cereal, brown sugar, and 1/2 teaspoon ginger; sprinkle over cake. Bake at 350ºF for 65 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove side from pan. Serve.