Set your alarm for “cake” o’clock! Made in the Muffin Maker, these mini cakes are already perfectly portioned, which means no messy slicing—all the yummy, crumbly topping stays on the cake, instead of ending up on the counter. And we are so down for cake first thing in the morning! Serve alongside yogurt and berries for a balanced, nutritious breakfast.
CAKE
STREUSEL
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, whisk cake mix with eggs, milk, oil, 1 tsp cinnamon, and vanilla until just combined.
- In a small bowl, combine almond flour, brown sugar, and remaining 1⁄2 tbsp cinnamon. Stir in melted butter. Streusel mixture should be crumbly.
- Divide half the batter into Muffin Makers so wells are 1⁄3 full (about 2 tbsp each). Sprinkle 1⁄2 tbsp streusel into each well. Top with remaining batter, then remaining streusel.
- In two batches, microwave on high for 2 1⁄2 min. Rest in pan for 5 min before unmolding. Or, bake in preheated 375° F oven for 13–15 min, or until a toothpick comes out clean. Cool before unmolding.
Wrap cakes well, then freeze for up to 1 month for fast, grab-and-go breakfasts. Defrost overnight in the refrigerator, and warm on low in the oven or microwave, if desired.
For breakfast, serve with 3⁄4 cup plain 2% Greek yogurt and 1 cup fruit.
Per serving: Calories 220, Fat 11 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 26 g (Fibre 1 g, Sugars 16 g), Protein 3 g.
18 minutes
12 servings
$0.96/serving
CAKE
STREUSEL
18 minutes12 servings$0.96/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, whisk cake mix with eggs, milk, oil, 1 tsp cinnamon, and vanilla until just combined.
- In a small bowl, combine almond flour, brown sugar, and remaining 1⁄2 tbsp cinnamon. Stir in melted butter. Streusel mixture should be crumbly.
- Divide half the batter into Muffin Makers so wells are 1⁄3 full (about 2 tbsp each). Sprinkle 1⁄2 tbsp streusel into each well. Top with remaining batter, then remaining streusel.
- In two batches, microwave on high for 2 1⁄2 min. Rest in pan for 5 min before unmolding. Or, bake in preheated 375° F oven for 13–15 min, or until a toothpick comes out clean. Cool before unmolding.
Wrap cakes well, then freeze for up to 1 month for fast, grab-and-go breakfasts. Defrost overnight in the refrigerator, and warm on low in the oven or microwave, if desired.
For breakfast, serve with 3⁄4 cup plain 2% Greek yogurt and 1 cup fruit.
Per serving: Calories 220, Fat 11 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 26 g (Fibre 1 g, Sugars 16 g), Protein 3 g.
