Recipes
GRANOLA COFFEE CRUMB CAKE
Ingredients
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
Directions
- 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. - 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. - In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, mix together the oil and sugar really well. Stir in the eggs and vanilla extract, then add the milk.
- Gently fold the dry ingredient mixture into the wet ingredients, just until combined.
- Pour the batter into the prepared cake pan and cover with the granola crumb topping.
- 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.
