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Cook'n with Betty Crocker 
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Whole Wheat Walnut Crumb Cake |
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Serves: 16 Print this RecipeAudrey Arpin - Phoenix, Arizona Bake-Off® Contest 32, 1986 This lightly spiced whole wheat cake can be baked in cake layer pans or in a 13 x 9-inch pan. It's great for picnics. STREUSEL 1 cup chopped walnuts or pecans 1/3 cup firmly packed brown sugar 1 teaspoon cinnamon CAKE 2 cups whole wheat flour 1 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/3 cup margarine or butter, softened 1 egg GLAZE 3/4 cup powdered sugar 1 to 2 tablespoons water Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans.* In small bowl, mix all streusel ingredients until well blended; set aside. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at medium speed. Spread about 3/4 cup of batter in each greased and floured 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°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes. *TIP: Cake can be baked in 13 x 9-inch pan. Spread half of batter in greased and floured pan; sprinkle half of streusel mixture evenly over batter. Carefully spread remaining batter over streusel; sprinkle with remaining streusel mixture. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake at 375°F. for 20 to 30 minutes. Nutrition Per Serving: Calories 230; Protein 4g; Carbohydrate 36g; Fat 9g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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