Apple Cinnamon Crunch Cake
1 (8.1 oz.) package
2 tablespoons firmly packed brown sugar
1/2 cup plus 1/3 cups quick rolled oats, divided
1/2 cup water
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1/3 cup chopped pecans
2 tablespoons butter, softened
HEAT oven to 350°F. Coat 8-inch square pan with baking spray with flour.
COMBINE quick bread mix, brown sugar and 1/2 cup oats in large bowl. Add apple filling packet, water, sour cream, eggs and vanilla. Stir 50 to 75 strokes until well blended. Pour into pan. Combine streusel topping packet, 1/3 cup oats, pecans and butter in small bowl with fork until blended. Crumble over batter in pan.
BAKE 40 to 45 minutes or until topping is golden brown and cake springs back when touched lightly in center. Cool slightly before serving.
Serving Size (1/12 of recipe), Calories 170 (Calories from Fat 80), Total Fat 9g (Saturated Fat 4g, Trans Fat g), Cholesterol 45mg, Sodium 120mg, Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 10g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.