Fruit And Cereal Brunch Cake
A moist, fruity brunch cake featuring bananas, raisins, and cereal, perfect for casual gatherings or weekend breakfasts with a hint of cinnamon and orange flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 x 8-inch square pan.
- In a large bowl, combine Total cereal and orange juice; let stand until soft.
- Stir in vegetable oil, egg, and sliced bananas into the cereal mixture.
- Add flour, sugar, raisins, baking soda, cinnamon, and salt; mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a more wholesome cake, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have Total cereal, any similar flaked cereal will work, but adjust the sugar based on sweetness. Adding nuts like walnuts or pecans can enhance the texture. To reduce sugar, you can use mashed dates or applesauce instead of some sugar.
Serving Suggestions
This brunch cake is delicious on its own but can be enhanced with a dollop of Mock Whip Cream Icing or paired with fresh fruit for a refreshing contrast. Serve it alongside a cup of coffee or tea for a delightful brunch experience. It also goes well with Baked Apples And Sauce for a comforting dessert.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Cereal Brunch Cake contains roughly 397 calories, with 6g protein, 90g carbohydrates, and 4g fat. It is an excellent source of iron (46% of the Daily Value), vitamin C (31% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 846mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits besides bananas?
Absolutely! You can substitute the bananas with other fruits like apples, pears, or even berries. Just make sure to adjust the moisture content accordingly, as some fruits are juicier than others, which can affect the batter consistency.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or meat by-products. However, if you want to make it egg-free, you can use a flaxseed or chia seed egg substitute to maintain the texture and moisture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking soda and other ingredients are also gluten-free. Keep in mind that the texture may vary slightly, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).