Recipe - Grape Crunch Coffeecake

One half cup Packed brown sugar
One half cup Chopped pecans
1/3 cup Butter or margarine;
softened
2 One fourth cup Buttermilk baking mix;
divided
One half teaspoon Ground cinnamon
1 cup Seedless grapes
3 tablespoon Sugar
2 teaspoon Grated orange peel
1 Egg
1/3 cup Milk
One half cup Dairy sour cream

Combine brown sugar, pecans, butter, One fourth cup baking mix and cinnamon; mix
well. Add grapes; set aside while preparing batter. Combine remaining
baking mix, sugar and orange peel. In separate bowl, combine egg and milk.
Add to dry ingredients with sour cream. Spoon batter into greased 8inch
square or 9inch round baking pan; sprinkle with grape mixture. Run knife
through batter and grape mixture to swirl. Bake at 425F 10 minutes; reduce
heat to 375F and bake 15 to 20 minutes longer or until top is caramelized
and browned and wooden pick inserted near center comes out clean. Cool 5 to
10 minutes. Serve warm. Makes 8 servings.

Nutritional Analysis Per Serving: 367 Cal., 5 g pro., 20 g fat (49% Cal.
from fat), 44 g carb., 34 mg chol., 1 g fiber and 506 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; education packets
for children; etc.

From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Desserts

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998