1/2 c Packed brown sugar
1/2 c Chopped pecans
1/3 c Butter or margarine;
-softened
2 1/4 c Buttermilk baking mix;
-divided
1/2 ts Ground cinnamon
1 c Seedless grapes
3 tb Sugar
2 ts Grated orange peel
1 Egg
1/3 c Milk
1/2 c Dairy sour cream
Combine brown sugar, pecans, butter, 1/4 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 8-inch
square or 9-inch 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
Yields
8 Servings
