Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

Product 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!

Additional info

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.