STREUSEL-TOPPED FRUIT BRUNCH CAKE
Treat your family to this delicious fruit cake that's made and topped with Chex® cereal - ready in an hour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- 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.
- Stir oil, egg and bananas into cereal mixture. Stir in remaining cake ingredients. Spread in pan.
- 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.
- 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).
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 25 g, TransFat 0 g
STREUSEL
Steps:
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.
STREUSEL TOPPED FRUIT BARS
A fairly simple fruit filled bar that will keep for a while on the kitchen counter top. Perfect for holiday gifts.
Provided by Steve_G
Categories Bar Cookie
Time 1h15m
Yield 32 bars, 16 serving(s)
Number Of Ingredients 17
Steps:
- Line a 9x13 aluminum baking pan with heavy duty foil.
- Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
- FOR THE PASTRY.
- In a small bowl or plastic bag measure and mix flours and salt.
- In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
- Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
- Continue mixing until the dough begins to come together in large clumps.
- Press dough into prepared pan about 1/4-inch thick.
- Prick the pastry with the tines of a fork or a wooden skewer.
- Chill until firm, about 20 minutes.
- While the pastry is resting, Place rack in center of oven.
- Preheat to 375°F.
- Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
- Lower oven temp to 350 degrees.
- Allow to cool 10 minutes on a rack, have filling and topping ready when crust is cool TOPPING.
- Combine dry ingredients, whisk to combine and remove lumps from brown sugar, rub butter into dry ingredients until it resembles coarse corn meal (a few pea sized lumps of butter are ok) add almonds and toss to combine, set aside.
- FILLING.
- In a small sauce pan heat jam to a simmer while stirring, add cornstarch/water mixture, bring back to a simmer for 60 seconds.
- Remove from heat.
- Spread filling evenly onto baked crust, sprinkle with topping and bake 20-30 minutes, until lightly browned and aromatic.
- Cool on a wire rack, remove from pan and cut into bars.
- Sift powdered sugar on top.
Nutrition Facts : Calories 456.1, Fat 21.1, SaturatedFat 11.3, Cholesterol 45.8, Sodium 150.3, Carbohydrate 63, Fiber 1.8, Sugar 31.9, Protein 5
FRUIT STREUSEL BARS
Make and share this Fruit Streusel Bars recipe from Food.com.
Provided by MizzNezz
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 375*.
- Combine flour, oats, sugar, baking powder and cinnamon.
- Beat in butter just until moistened.
- Set aside 2 cups.
- Pat the rest into a greased 13x9 pan.
- Bake for 15 minutes.
- Toss apples with the 2 T flour.
- Stir in preserves.
- Spread over hot crust almost to edges.
- Mix nuts and the 2 cups oat mixture.
- Sprinkle over the apples.
- Bake for another 30 minutes.
Nutrition Facts : Calories 166.7, Fat 6.6, SaturatedFat 3.4, Cholesterol 13.6, Sodium 60.2, Carbohydrate 25.6, Fiber 1.2, Sugar 13, Protein 2
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