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Cinnamon Toast Crunch™ Cake

  • Prep 30 min
  • Total 30 min
  • Ingredients 16
  • Servings 3

Ingredients

Filling

1
cup of Cinnamon Toast Crunch™ cereal
1/2
cup of sugar
2
tbs of cinnamon

Crumble

1
cup of sugar
1
cup of flour
1
tbs of cinnamon
1
cup of Cinnamon Toast Crunch™ cereal
1
cup of unsalted butter

Cake

3
cups of flour
1
tbs of baking powder
1
tbs of cinnamon
2 1/2
cups of sugar
1
cup of canola oil
6
eggs
1
cup of buttermilk
1
tbs of vanilla

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Put the crumble after the cake is semi cooked, if you put the crumble from the start this will go to the bottom of the cake.

Directions

  • 1 Filling: Place the cereal in a food processor and grind. Mix with the sugar and the cinnamon. Reserve.
  • 2 Crumble: In a large bowl combine the ingredients, form small balls of dough. Cool the mixture until needed.
  • 3 Cake: Preheat the oven to 180ºC. Sift the dry ingredients. Reserve.
  • 4 In the mixer bowl combine the sugar with the oil, then 2 by 2 incorporate the eggs, then add the buttermilk.
  • 5 Add the dry ingredients to the mixture in 2 batches. Add vanilla and mix well.
  • 6 Pour 1/4 of the cake mix in a previously buttered and floured baking pan, then sprinkle some of the filling, add another layer of cake batter and another layer of filling, repeat this operation until you finish the two mixtures.
  • 7 Bake the cake for 30 minutes, remove from oven and place on the top of the cake on the crumble, bake for 45 min more or until it’s golden brown and cooked through.
  • 8 Let the cake cool completely in a rack. Sprinkle the cake with powder sugar.

Rate and Comment

Vannessa Hernandez Vannessa Hernandez
September 2, 2016