Gluten Free Cinnamon Crumb Cake
Few things go better with your morning cup of joe than a warm piece of this light cinnamon crumb cake.Where to Buy
1/4 cup Water
1/3 cup Vegetable Oil
Heat oven according to pan size in chart. Lightly grease pan or line with paper liners (muffin pan).
Stir together water eggs, oil, and cake mix until blended. (Batter will be slightly lumpy). Spoon half of batter into 8x8-inch pan or muffin pan and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter.
Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.
Bake using chart below or until toothpick inserted in center comes out clean. For glass 8x8 inch pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12-16 servings.
High altitude (over 5,000 feet): For 8x8-inch pan only, prepare as directed, adding 1/4 cup corn starch and 2 additional tablespoons of water. No adjustments needed for muffins.
3 tbsp. water
3 tbsp vegetable oil
|8x8-Inch Pan||350°F||41-43 min|
|Standard Muffin Pan||400°F||14-16 min|
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified Soybean Oil, Les than 2% of: Arabic Gum, Guar Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Natural Flavor, Salt, Tapioca Starch, Xantham Gum.
Cinnamon Topping Ingredients: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Less than 2% of: Natural Flavor, Salt, Silicon Dioxide.
CONTAINS: May contain: Milk, Soy and Eggs
Refer to the package for the most current ingredient information.
Make it your own with these easy ways to add to the box directions.
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