FRUIT AND CEREAL BRUNCH CAKE
1 cup Total cereal
1 cup Orange juice
1/4 cup Vegetable oil
2 medium Bananas, thinly sliced
1 1/2 cups Flour, all-purpose
3/4 cup Sugar, granulated
1/2 cup Raisins, if desired
1 teaspoon Baking soda
1 teaspoon Cinnamon, ground
1/2 teaspoon Salt
Streusel Topping (below)
Heat oven to 350*. Grease square pan, 8x8x2 inches. Mix cereal and orange juice in large bowl; let stand about 2 minutes or until soft. Mix in oil, egg and bananas. Sift dry ingredients together. Stir into wet mixture (cereal, oil, etc.).
Pour into pan. Bake about 45 minutes or until top springs back when touched lightly. Sprinkle streusel topping evenly over warm cake. Set oven control to broil. Broil cake with top about 5 inches from heat about 1 minute or until bubbly. (Watch carefully to avoid burning.)
1/2 cup Brown sugar, packed
1/2 cup Nuts, chopped
1/4 cup Flour, all-purpose
1/4 cup Margarine or butter, firm (cold)
1/2 teaspoon Cinnamon, ground
Mix all ingredients until crumbly (I use a pastry blender). Sprinkle over cake as indicated above.
Yield: 9 to 12 servings
NOTE: Store in refrigerator because it is so moist. A good cake for early tail gate parties or brunch. Extra good when served with whipped cream or whipped topping on it or with ice cream.
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