Preheat oven to 350°F. Mix 2 pkt. of the cereal, the flour, baking powder, baking soda and salt; set aside. Beat 1/2 cup of the margarine and the brown sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Add flour mixture alternately with the buttermilk, beating well after each addition. Spread into greased 13x9-inch baking pan.
Mix remaining 3 pkt. of cereal and remaining 1/4 cup margarine until well blended; sprinkle over batter.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly. Drizzle with Powdered Sugar Glaze. Cut into 24 squares. Serve warm.
To quickly soften margarine or butter, cut into 1/2-inch-thick slices. Place in microwaveable bowl and microwave on MEDIUM-LOW (30%) for 20 seconds or until slightly softened.
Savor a serving of this harvest coffee cake with your loved ones. It is a good source of iron from the fortified cereal.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 1 square each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.