Serves: 16
Total Calories: 226
Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans.* In small bowl, mix all streusel ingredients until well blended set aside.
In large bowl, combine all cake ingredients. Beat at low speed until moistened beat 2 minutes at medium speed. Spread about 3/4 cup of batter in each greased and floured pan sprinkle 1/4 of streusel mixture evenly over batter in each pan. Carefully spread remaining batter over streusel in each pan sprinkle with remaining streusel mixture.
Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine powdered sugar and enough water for desired drizzling consistency blend until smooth. Drizzle over warm cakes.
*TIP: Cake can be baked in 13 x 9-inch pan. Spread half of batter in greased and floured pan sprinkle half of streusel mixture evenly over batter. Carefully spread remaining batter over streusel sprinkle with remaining streusel mixture. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake at 375°F. for 20 to 30 minutes.
Nutrition Per Serving: Calories 230 Protein 4g Carbohydrate 36g Fat 9g Sodium 220mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Whole Wheat Walnut Crumb Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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