BISQUICK® VELVET CRUMB CAKE RECIPE - BETTYCROCKER.COM
This versatile cake, a long-standing favorite among users of Bisquick® mix, can be served for dessert or breakfast.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
- In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.
Nutrition Facts : Calories 320 , CarbohydrateContent 40 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 26 g, TransFatContent 1 1/2 g
PUMPKIN CRUMB CAKE MUFFINS RECIPE: HOW TO MAKE IT
These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. —Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Breakfast
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.
Nutrition Facts : Calories 342 calories, FatContent 19g fat (15g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 43g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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PUMPKIN CRUMB CAKE MUFFINS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Breakfast
Calories 342 calories per serving
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.
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