Granola Crumb Topping

3 tablespoons unsalted butter, melted

½ cup all-purpose flour

½ – ¾ cup Regal Granola Exotic Trail Mix

1/3 cup brown sugar 

½ teaspoon ground cinnamon

For the cake:

1¾ cups all-purpose flour

2 teaspoons Regal Baking Powder

½ teaspoon salt

½ cup vegetable oil

¾ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla essence

¾ cup milk, room temperature


  1. For the granola crumb topping
    In a medium bowl, combine the flour, Regal Granola, brown sugar, and cinnamon. Mix in the melted butter until the mixture is crumbly but holds together in clumps. Set aside.
  2. For the Cake
    Preheat oven to 350°F. Grease a round 9-inch pan with nonstick spray and then place a parchment paper round on the bottom.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, mix together the oil and sugar really well. Stir in the eggs and vanilla extract, then add the milk.
  5. Gently fold the dry ingredient mixture into the wet ingredients, just until combined.
  6. Pour the batter into the prepared cake pan and cover with the granola crumb topping.
  7. Bake on the middle rack until a knife inserted in the middle comes out clean (about 37-42 minutes). Let it cool in the pan until it's cool enough to touch, then carefully flip it out of the pan onto a wire rack.
    Serve as is or drizzle with a little icing on the cake.
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