Topsy-Turvy Banana Crunch Cake the Editors of Publications International, Ltd.
Topsy-Turvy Banana Crunch Cake
Makes 9 servings
|1/3||cup uncooked old-fashioned oats|
|3||tablespoons packed brown sugar|
|1||tablespoon all-purpose flour|
|1/4||teaspoon ground cinnamon|
|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|
- 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.
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