Crunchy Topped Spice Cake Recipes

CRUNCHY TOPPED CHOCOLATE CAKE

This cake perfectly caps off this dinner without anyone guessing it's lighter than most desserts. Broiling the topping of oats, coconut and nuts creates a crispy texture that nicely complements the tender cake.-Michelle Bishop, Peru, Indiana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 10

Crunchy Topped Chocolate Cake image

Steps:

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a broiler-proof 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For topping, combine brown sugar and oats in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in coconut and pecans; sprinkle over hot cake. Broil 4-6 in. from the heat for 1-2 minutes or until topping is bubbly. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1 package chocolate cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
TOPPING:
1/2 cup packed brown sugar
1/3 cup quick-cooking oats
3 tablespoons cold butter
2 tablespoons sweetened shredded coconut
2 tablespoons chopped pecans

CRUNCH-TOPPED APPLE-SPICE CAKE

Delectable apple-spice cake topped with crunchy nuts! Enjoy the fruit and spice flavors that complement each other to perfection!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 15

Number Of Ingredients 14

Crunch-Topped Apple-Spice Cake image

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; sprinkle with flour.
In large bowl, pour boiling water over apples. Add remaining ingredients except nuts and brown sugar. Beat with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
In small bowl, mix nuts and 2 tablespoons brown sugar; sprinkle over batter.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 21 g, TransFat 0 g

Ingredients

1/3 cup boiling water
2 medium unpeeled cooking apples, chopped (2 cups)
1 1/4 cups packed brown sugar
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/3 cup canola oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 eggs
1/3 cup finely chopped nuts
2 tablespoons packed brown sugar

CRUNCHY-TOPPED WHOLE-WHEAT PLUM CAKE

When blue-black prune plums come into season in the fall, this cake must be made. The recipe was created by the reporter Marian Burros well before The New York Times went digital; each fall, she would grumble about having to print it, by popular demand, once again. It is absurdly simple (just plum halves nestled into batter), but somehow the liveliness of fruit, sugar, and spice on top of plain cake brings out the best of both worlds. In 2010, the recipe got an update with whole-grain flour that works well with the red and black plums of summer. You can also make it with cherries and peaches.

Provided by Melissa Clark

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 12

Crunchy-Topped Whole-Wheat Plum Cake image

Steps:

Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
Place the plum slices in a bowl and gently toss with 2 tablespoons whole-wheat flour. In a separate bowl, combine the remaining whole-wheat flour with the baking powder and kosher salt.
In the bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.
Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.
Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top. Bake for 35 to 40 minutes, until the top is golden brown. Transfer to a wire rack to cool completely before serving, with whipped cream if you like.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 203 milligrams, Sugar 25 grams, TransFat 0 grams

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus more to grease pan
1 1/2 pounds plums, preferably several varieties, pitted and sliced
1 1/4 cups plus 2 tablespoons whole-wheat flour
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons sugar
2 tablespoons Cognac or brandy
1 teaspoon vanilla
1 large egg
1/2 cup milk
2 tablespoons Demerara sugar, for sprinkling
Whipped cream, for serving (optional)