Sour Cream Coffee Cake

1 cup sugar 

8 tablespoons butter (softened) 

2 eggs (lightly beaten) 

1 carton (8 oz) reduced fat sour cream 

1 teaspoon vanilla 

1 1⁄2 cups all-purpose flour 

1 cup Franz Hot Cereal & Baking Mix (any variety)

2 teaspoons baking powder 

1/3 cup raspberry (or other fruit) jam

Streusel Topping

1⁄2 cup Franz Hot Cereal & Baking Mix (any variety) 

1⁄4 cup sugar 

3 tablespoons butter (melted)

1⁄4 teaspoon cinnamon

Heat oven to 350°. Spray a 9” square metal pan with cooking spray. Streusel Topping: Combine all ingredients in small bowl and mix well. Set aside. Coffee Cake: Beat sugar and butter with electric mixer in large bowl until fluffy. Add eggs, sour cream and vanilla; mix until smooth. Add flour, Franz Hot Cereal & Baking Mix, and baking powder; mix just until blended. Spread into pan. Spoon jam over batter; swirl through batter with knife. Sprinkle on streusel topping. Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm. Store tightly covered at room temperature. 

Serves 9