Crumb Cake
Buttery graham cracker crumbs plus nuts and cinnamon bake in the microwave for the simplest—and tastiest—cake ever.
Prep time10 min
Total time20min
ServingsMakes 8 servings.
Ingredients
- 1 Tbsp. butter
- ¼ cup chopped walnuts
- 14 HONEY MAID Honey Grahams, finely crushed (about 1-3/4 cups crumbs), divided
- ½ cup packed brown sugar, divided
- 2 tsp. ground cinnamon, divided
- 2 eggs
- 1 tub (8 oz.) frozen whipped topping, thawed
Preparation
- Place butter in deep 2-qt. round microwaveable dish. Microwave on HIGH 30 sec. or until butter is melted. Add nuts, 1/2 cup graham crumbs, 1/3 cup sugar and 1 tsp. cinnamon; mix well. Set aside.
- Beat eggs in large bowl with whisk until frothy. Add whipped topping along with the remaining graham crumbs, sugar and cinnamon; stir just until blended. Spread over crumb mixture in dish.
- Microwave on MEDIUM (50%) 9 to 10 min. or until cake starts to pull away from side of dish, turning dish after 5 min. (Top will still be slightly moist.) Place serving plate on top of dish; invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over cake. Fluff crumb topping with fork. Serve warm.
Recipe Tips
- Size-Wise
Keep an eye on portion size when you enjoy this delicious cake! - Substitute
Substitute pecans for the walnuts.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Total fat 13g | |
| Saturated fat 7g | |
| Cholesterol 50mg | |
| Sodium 170mg | |
| Carbohydrate 39g | |
| Dietary fiber 1g | |
| Total sugars 23g | |
| Protein 4g | |
| Vitamin A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
