Friday, November 11, 2016

WHOLE WHEAT WALNUT CRUMB CAKE

STREUSEL
1 cup chopped walnuts or pecans
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
CAKE
2 cups Pillsbury's BEST Whole Wheat Flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup Parkay margarine or butter, softened
1 egg
GLAZE
3/4 cup powdered sugar
1 to 2 tablespoons water

Heat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In small bowl, mix all streusel ingredients until well blended; set aside.

Lightly spoon flouir into measuring cup; level off. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Spread about 3/4 cup of batter in each prepared pan; sprinkle 1/4 of streusel mixture evenly over batter in each pan. Carefully spread remaining batter over streusel in each pan; sprinkle with remaining streusel mixture.

Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine glaze ingredients until smooth and of drizzling consistency. Drizzle over warm cakes.
2 cakes; 6 to 8 servings each.

This is an old Pillsbury Bake-Off Recipe.

Note: File Photo


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