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Serves 16
Vegetable oil spray
1 1/2 cups all–purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vegetable shortening
1/2 cup milk
1 egg, lightly beaten
6 Mrs Baird's donuts (powdered sugar, cinnamon-sugar – about 1 cup when crumbled)
1/2 cup uncooked quick cooking oats
1/4 cup slivered almonds
1/4 cup light brown sugar
1 tablespoon melted butter
Preheat oven to 375° F. Lightly spray an 8-inch square baking dish with vegetable oil spray. In a medium bowl, stir together flour, sugar, baking powder, cinnamon, and salt, until ingredients are evenly distributed. Cut in shortening using a pastry blender or fork, until mixture is crumbly. Stir in milk and egg until mixture is moistened—- do not over-mix (batter will be slightly lumpy). Pour mixture into prepared pan. In a small bowl, mix together crumbled Mrs Baird's donuts, oats, slivered almonds, brown sugar, and melted butter. Sprinkle mixture evenly over surface of batter. Bake for 20 to 22 minutes, or until a toothpick inserted in the center of the coffee cake comes out clean. Allow to cool 10 minutes prior to cutting.
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