Honey Bun Cake with Cinnamon Streusel Crunch
Gluten Free Cereals
By: Silvana Nardone
Posted on: February 05, 2013
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With two kids, my husband and I don’t always get to go out for Valentine’s Day, but you better believe that I can manage to put a cake in the oven. Since this day comes around only once a year, why not splurge with my easy-to-bake, one-layer cake for your honey? The single layer takes the pressure off and a change from chocolate can be a nice surprise.
This cake is a combination of a honey bun cake and a coffee cake, but as my kids will testify, what makes it special is the wonderful crunch that comes from the crushed cereal. If you want to cut down on the sugar for your sweet (or yourself), just leave off the vanilla icing. It’s literally the icing on the cake. To me, if there’s a day to do it, it’s definitely Valentine’s Day.
- Makes: One 9-inch cake
- ½ cup Gluten Free Cereals - Honey Crunch, coarsely-crushed
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter or non-hydrogenated shortening, at room temperature,
- 1 plus 2 tablespoons, melted
- 1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup plus 1 tablespoons milk or dairy-free milk
- 1 egg, at room temperature, lightly beaten
- 3 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
- Preheat the oven to 350º and lightly grease an 8- or 9-inch round baking or springform pan. In a small bowl, stir together the cereal crumbs, brown sugar, cinnamon and 2 tablespoons melted shortening.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a fork, cut in the remaining ¼ cup shortening until coarse crumbs form. Add ½ cup of the milk, the egg and 2 teaspoons of the vanilla; stir to combine.
- Spread the batter into the prepared pan and top with the cereal crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- Meanwhile, in a small bowl, stir together the confectioners’ sugar, the remaining 1½ tablespoons milk and remaining 1 teaspoon vanilla.
- Spread over the cake; let cool before slicing.