Details

Here’s a perfect morning routine: while listening to your favorite podcast, spend 5 minutes whisking Krusteaz Gluten Free Crumb Cake mix with water, vegetable oil and eggs. Pop your tray in the oven and start your coffee. By the time your podcast is over, you’ll be at your kitchen table with a delicious gluten free cinnamon crumb cake and a warm cup of coffee. With no artificial colors, no artificial flavors and no artificial preservatives, this mix comes in a 20-ounce box. But like the coffee, be sure to make enough for everyone!

• MOIST AND DELICIOUS: This mix might be gluten free, but let us tell you what it does have: moist, delicious cake with a cinnamon swirl and a rich, buttery topping that makes every day start off right.

• EASY TO MAKE: With just a cup of water, vegetable oil, and eggs, you’ll be enjoying crumbly cinnamon deliciousness before you know it.

• MAKE IT YOUR OWN: Take Krusteaz crumb cake to the next level by adding your own ingredients like peaches, crumbled walnuts, brown sugar or rolled oats.

• INGREDIENTS WE’RE PROUD OF: All of our gluten free mixes are certified by the Gluten-Free Certification Organization.

• WHAT’S INCLUDED: Each order includes a one 20-ounce box with a shelf life from production of 365 days. This box is great for having a Krusteaz mix on hand whenever you crave it!

Ingredients

Cake Mix: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-modified, Soybean Oil, Arabic Gum, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor, Topping: Sugar, Palm And Soybean Oil, Brown Sugar, Cinnamon, Salt, Silicon Dioxide (anticaking Agent), Natural Flavor

Directions

You’ll Need:

Cake:

1/4 cup water;

1/3 cup vegetable oil;

4 eggs.

Muffins:

3 tbsp water;

3 tbsp vegetable oil;

5 eggs.

1) Heat (Oven): Heat oven to according to bake chart below. Lightly grease pan or line muffin pan with paper baking cups.

(2) Stir with a Spoon: Stir together water, oil, eggs and cake mix until blended. (Batter will be slightly lumpy.) Spoon half of batter into 8x8-inch pan or muffin cups and spread evenly. Sprinkle half of cinnamon topping (enclosed) over batter.

(3) Drop: Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.

(4) Bake Until Golden: Bake as directed below or until toothpick inserted into center comes out clean. Cool 5-10 minutes before cutting.

Yield:

8x8-inch metal pan; 350 degrees F temperature; 41-43 minutes (46-49 minutes for glass pan) bake time.

Standard muffin pan; 400 degrees F temperature; 14-16 minutes bake time.

High Altitude (over 5,000 feet): For 8 x 8- inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons water. No adjustment necessary for muffins.

Le Leche Cinnamon Cake:

Heat oven to 350 degrees F. Lightly grease 13x9-inch pan. Prepare batter as directed above, mixing until blended. Stir all cinnamon topping into batter. Pour batter into pan. Bake 19-21 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Using a fork, poke holes evenly across the cake surface. Pour 1 can (14 oz) sweetened condensed milk evenly over cake. Refrigerate 2 hours before serving. Top with whipped cream and a sprinkle of cocoa, if desired.

Do not eat raw batter.

Warnings

May contain milk, soy.