Honey Bun Cake with Cinnamon Streusel Crunch

Honey Bun Cake with Cinnamon Streusel Crunch

By: Silvana Nardone

Posted on: February 05, 2013

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Makes: One 9-inch cake, 1, 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.