Granola Coffee Cake (12 servings) For The Cake: 1 and 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup granola cereal 1 cup sour cream 1/2 cup butter - softened 1/2 cup sugar 3 large eggs 1 teaspoon vanilla 1/2 teaspoon grated orange peel For The Filling: 1/2 cup butterscotch chips 1/2 cup chopped walnuts or pecans 1/2 teaspoon ground cinnamon For The Glaze: 1/2 cup butterscotch chips 1 Tablespoon vegetable shortening (or butter) Preheat the oven to 350 degrees. Prepare a 10-inch angel food cake with a generous coating of cooking spray and a dusting of flour. Combine all the ingredients for the filling in a medium bowl and set aside. In a medium mixing bow, mix the dry cake ingredients: flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, mix together the granola and the sour cream. Let this stand for 5 minutes so the granola softened. Add the butter and mix well. Continuing to mix, add the sugar, eggs, vanilla and grated orange peel. Add the dry cake ingredients to the wet cake ingredients and mix well. Batter may be slightly lumpy. Spoon half of the batter into the prepared pan. Sprinkle the filling mixture over the batter layer, followed by the remaining cake batter. Bake for 50 minutes or until a toothpick inserted into the cake comes out dry. Allow cake to cool for at least 15 minutes. Run a knife around the edges of the pan then invert it out onto a serving platter. To make the glaze, melt the butterscotch chips with the shortening in a sauce pan over low heat. Drizzle this mixture over the completely cooled cake. Any store bought granola will work. I've used Quaker Low Fat Granola. Next time, I might use Grape Nuts which is kind of like granola. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 2526. Submitted 3/14/2009.