Crunchy Kuchen (German Coffee Cake) (6 servings) 1/2 cup coarsely crushed cereal flakes 1/3 cup brown sugar - packed 1 and 1/2 teaspoons cinnamon 2 Tablespoons butter or margarine - melted 1 cup all-purpose flour - sifted 1/2 cup white sugar 1 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup shortening 1 egg - well beaten 1/2 cup milk Grease bottom of an 8-inch round layer cake pan. For Topping - Mix thoroughly in order and set aside crushed cereal, brown sugar, cinnamon and butter or margarine. For Cake - Sift together flour, 1/2 cup sugar, baking powder and salt. Cut in shortening with pastry blender or 2 knives until pieces are the size of rice kernels. Make a well in center of dry ingredients and add egg and milk all at one time. Stir, mixing only enough to moisten dry ingredients, about 15 strokes. Turn batter into pan and spread evenly to edges. Sprinkle topping over surface and gently pat down with back of a spoon or fork. Bake at 375 degrees about 20 minutes*, or until a wooden toothpick or cake tester comes out clean when inserted gently in center of coffee cake. Serve the Kuchen hot. 6 servings. Cooking Notes: If desired, you can fold 1/4 cup of chocolate chips into the batter before you add the topping. *The cooking time of this recipe is 20 minutes. For mine, it actually took 35 minutes. This recipe is from the 1982 book Quick Dishes For The Woman In A Hurry from the Culinary Arts Institute's Adventures In Cooking Series. The book features several egg, waffle and quick bread recipes for the breakfast enthusiast. It's out of print but you can occasionally find a used copy on Amazon. This is a variation on a traditional German Blitzkuchen coffee cake. This version uses crushed breakfast cereal to add a crunch replacing the chopped nuts that are normally used in a Blitzkuchen. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3121. Submitted 6/19/2012.