Categories: Breakfast 
      Yield: 1 servings 
  
    1/2 c  Post Grape Nuts 
    1/2 c  Sugar 
      2 ts Maxwell House instant coffee 
      2 ts Cinnamon 
  1 3/4 c  Flour 
      1 c  Flour 
      1 ts Baking soda 
    1/2 ts Calumet baking powder 
    1/2 ts Salt 
      1 c  Sour cream 
    1/2 c  Butter, softened 
      2    Eggs 
    1/2 ts Vanilla 
  
  Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set aside. 
  Mix flour with 1 cup sugar, the baking soda, baking powder and salt in 
  large mixer bowl.  Add sour cream, butter, eggs and vanilla.  Blend at low 
  speed with electric mixer, then beat for 1 minute at medium speed.  Spread 
  one third of the batter in a greased 8 inch square pan; sprinkle with half 
  of the cereal mixture.  Repeat layers and top with remaining batter.  Bake 
  at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the 
  center comes out clean.  Cool in pan; spread with coffee glaze. 
   
  Coffee glaze: 
   
  Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2 cups 
  sifted confectioners sugar.  Makes enough to glaze the top of an 8 or 9 
  inch square cake or 10 inch tube cake.