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Butter Tart Brunch Cake

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  • Prep 15 min
  • Total 50 min
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A top 10 finalist in the 2018 Bake It Possible! recipe contest. This recipe is made with Betty Crocker™ Gluten Free Golden Cake Mix.
Created Nov 22, 2018
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Ingredients

  • 1/3 cup (75 mL) Betty Crocker™ Gluten Free Golden Cake Mix (reserve rest for batter)
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tsp (5 mL) cinnamon
  • 2 1/2 tbsp (35-40 mL) nondairy buttery spread, melted
  • 1 1/2 cups (375 mL) loosely packed raisins
  • 3/4 cup (175 mL) packed brown sugar
  • 1 tbsp (15 mL) cornstarch
  • 3 tbsp (45 mL) nondairy buttery spread, melted
  • Remaining Betty Crocker™ Gluten Free Golden Cake Mix
  • 3/4 cup (175 mL) unsweetened nondairy milk (soy or almond)
  • 1/4 cup (50 mL) vegetable oil
  • 2 tsp (10 mL) cider vinegar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) icing sugar
  • 2 tbsp (30 mL) unsweetened nondairy milk (soy or almond)
  • 1 tsp (5 mL) vanilla extract
  • Pinch salt
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Steps

  •  
    1
    Heat oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper, letting it overhang on opposite sides for easy removal.
  •  
    2
    To make the streusel topping, stir together all streusel ingredients in medium bowl until crumbly; set aside.
  •  
    3
    To make the butter tart filling, put the raisins, brown sugar and cornstarch in a medium bowl. Mix well. Add the nondairy buttery spread. Mix until well coated; set aside.
  •  
    4
    To make the cake batter, put the remaining cake mix into a large bowl. Add the nondairy milk, oil, vinegar and vanilla extract. Mix until well combined. Scrape mixture into prepared pan.
  •  
    5
    Spoon the butter tart filling evenly over the cake batter. Gently swirl to mix throughout the batter. Sprinkle the streusel topping over the top, pressing down slightly.
  •  
    6
    Bake for 38 to 42 minutes, or until a toothpick inserted into the cake portion comes out clean and the cake begins to pull away from the pan. Let cool in pan 10 minutes.
  •  
    7
    While cake is cooling, make the vanilla glaze. Mix together the icing sugar, nondairy milk, vanilla and salt in a small bowl until smooth. Drizzle over cake, if desired.
  •  
    8
    Let cool at least 20 minutes before serving. Serve directly from the pan or use the parchment to help transfer to a serving plate.

Expert Tips

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Nutrition Information

No nutrition information available for this recipe
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