Honeyville's Cinnamon Crumb Cake Mix is unequaled in quality and home baked goodness. We believe that the uniqueness of our gourmet mixes comes, in part, from the special soft pastry and cake flour that we use. These custom milled flours have been developed and milled exclusively for our premium mixes by using specific varieties of selected high altitude wheat which has been identity preserved to ensure unparalleled flavor and freshness. Treat yourself and your family to a taste of homemade goodness like no other. Our Cinnamon Crumb Cakes bake up moist and delicious every time and is an excellent source of calcium. Honeyville Cinnamon Crumb Cake Mix is the finest when it comes to great tasting muffins and cakes. Try one of our amazing mixes today!
Shelf-Life: Cinnamon Crumb Cake Mix will store for 1 to 3 years in a sealed plastic bag within a 7.5 inch by 6 inch box under ideal storage conditions (cool, dry place).
Instructions: Stir water, egg and cake mix together in medium bowl. Spread half of batter into pan and sprinkle on ½ cup cinnamon from included packet. Drop remaining batter into pan and sprinkle the rest of cinnamon on top. Swirl batter batter and bake for 40-45 minutes. Allow to cool for 5 minutes and serve.
Uses: Makes delicious cinnamon crumb cake and crumb cake muffins.
Packaging: Cinnamon Crumb Cake Mix is packaged in a box and weighs approximately 1.5 pounds. A case contains 12 boxes and weighs 18 pounds. Each box makes 12 muffins or 1 crumb cake loaf.
Ingredients: Sugar, Bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) Malted Barley Flour, Partially Hydrogenated Soybean Oil (Propylene Glycol Monoesters, Mono- and Diglycerides), Partially Hydrogenated Cottonseed Oil and Soybean Lecithin, Modified Wheat Starch, Salt, Sodium Aluminum Phosphate, Sodium Bicarbonate, Egg Whites, Dextrose, Natural and Artificial Flavors, Guar Gum and Xanthan Gum.
Allergen information: Contains egg, wheat and soy. This product is produced on equipment that processes products containing milk, soy, wheat, egg, peanut, and tree nuts.
I wasn't too happy with this in its original form. I thought about what was missing and then it hit me! I could turn this into those really great apple cupcakes you get at the big warehouse stores. I just crushed a whole bunch of dried apple slices. I didn't measure anything. And I chose not to rehydrate them. Then using a food processor I diced up about a quarter cup of almonds. In the end my batter was pretty thick with apple and almonds instead of being a bit thinner because of just batter. This cooked in about 20/25 mins. It came up very quickly. The batter rose like a cake and after watching it for several mins I knew when to take it out. I much preferred tweaking it. It's my own version of the apple muffins that I love so much.Review by Margaret (Posted on 3/24/14)