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Cake: Streusel-Topped Fruit Brunch Cake




Source of Recipe


bettycrocker.com


List of Ingredients




Cake
2 cups Wheat Chex® or Multi-Bran Chex® cereal
1 1/2 cups orange juice
1/4 cup canola oil
1 egg, slightly beaten
2 small bananas, thinly sliced
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup raisins, if desired
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Streusel Topping
1/2 cup Wheat Chex® or Multi-Bran Chex® cereal
1/2 cup chopped nuts, if desired
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon

Recipe



1 Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In large bowl, mix 2 cups cereal and the orange juice; let stand about 2 minutes or until cereal is soft.
2 Stir oil, egg and bananas into cereal mixture. Stir in remaining cake ingredients. Spread in pan.
3 Bake 35 to 40 minutes or until top springs back when touched lightly in center. Meanwhile, place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. In small bowl, mix crushed cereal and remaining topping ingredients until crumbly.
4 When cake is done, set oven control to broil. Sprinkle topping evenly over warm cake. Broil with top about 5 inches from heat for 1 to 2 minutes or until bubbly (watch carefully to avoid burning).



Expert Tips: Fortified whole-grain cereals, like Chex® cereals, are a great source of vitamins and minerals, including iron--no cooking needed! This moist cake makes a terrific breakfast or brunch for family and friends.