Topsy-Turvy Banana Crunch Cake
Topsy-Turvy Banana Crunch Cake
YIELD Makes 9 servings
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INGREDIENTS
| 1/3 | cup uncooked old-fashioned oats |
| 3 | tablespoons packed brown sugar |
| 1 | tablespoon all-purpose flour |
| 1/4 | teaspoon ground cinnamon |
| 2 | tablespoons butter |
| 2 | tablespoons chopped pecans |
| 1 | package (9 ounces) yellow cake mix without pudding in the mix |
| 1/2 | cup sour cream |
| 1/2 | cup mashed banana (about 1 medium) |
| 1 | slightly beaten egg |
PREPARATION:
- Preheat oven to 350°F. Lightly grease 8-inch square baking pan.
- Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
- Combine cake mix, sour cream, banana and egg in medium bowl. Beat with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Top with remaining battter and topping.
- Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
This recipe appears in:
Cakes
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