Are you a fan of granola? This combination of oatmeal, raisins, dates and nuts is a nutritious and vitamin-filled cereal mixture and is wonderful as a cereal and as a snack. There are several good granolas sold commercially, though you can always make your own. But, let’s do something different with granola and bake a cake with it! The recipe I’m sharing is for “Rum Crunch Cake” and granola gives this cake an interesting taste and a slight crunch. A glaze that goes over the cake provides an additional crunch, too.
To begin, you prepare your baking pan. Begin by greasing the pan well with shortening and coat the pan with granola cereal. Then to make the cake, you cream butter and brown sugar until fluffy. Now, you add rum extract, which is where the flavoring comes from. Next, in go the eggs, one at a time. As you can see, this is much like a pound cake in both preparation and in taste! You’ll then combine flour, baking soda and salt together. This is added alternately with plain yogurt and mixed until smooth. The yogurt adds a moist flavor to the cake.
The batter is now ready for the pan. It bakes at 325 degrees for 1 hour to 1 hour and 15 minutes or until cake tests done. When I made this cake recently, my cake didn’t take quite this long to bake, but I was using a heavy Bundt pan, which causes many cakes to bake faster than usually. While the cake bakes, you can be making the glaze that goes over it. You combine butter, granulated sugar, and some water in a saucepan. This is brought to boiling and boiled for one minute. You then stir in rum extract. This goes over the cake and because this glaze uses granulated sugar, it will make for a “crusty” type glaze on the cake, therefore giving more “crunch” to it. It’s incredibly good and a cake that you’ll remember!
While on the subject of granola, I shared a recipe for how to make your own homemade granola, along with a recipe for granola cookies. These are great to have the recipes handy for the upcoming holidays, which makes wonderful Christmas gifts. To get the recipe, click on the embedded link above.
Make this interesting and unusual cake full of granola and run flavoring!
RUM CRUNCH CAKE
- 2 tablespoons shortening
- 1 cup Quaker “Simply” Granola cereal, coarsely crushed
- 2 sticks butter or margarine, softened
- 2 cups firmly-packed brown sugar
- 4 eggs
- 1 teaspoon rum extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plain yogurt
Coat a tube pan or Bundt pan with the shortening. Pat the cereal onto the sides of the pan, letting the larger pieces fall to the bottom of the pan. Set aside. Cream the butter with the brown sugar until fluffy. Add the eggs, one at a time, beating well as they are added. Add the run extract. Combine the dry ingredients and add to the creamed mixture with the yogurt, beating only until blended each time. Begin and end with the flour mixture. Turn the batter into the prepared pan. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes or until cake tests done. Cool cake in the pan for 10 minutes then turn out to cool further. While cake bakes, prepare the following glaze:
- 1/4 cup butter
- 1/2 cup white sugar
- 2 tablespoons water
- 1 teaspoon rum extract
Combine the butter, sugar and water in a small saucepan. Bring to a boil and stir constantly. Boil for 1 minute. Remove from heat and add the rum extract. Cool for 15-20 minutes. Drizzle over cake while it’s warm and cool completely before serving.