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Granola Pound Cake

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• 1 cup (2 sticks) butter at room temperature
• 1 cup sugar
• 1 cup all-purpose flour
• 1 cup cake flour
• 3 tablespoons real maple syrup (not artificially flavored)
• 2 teaspoons vanilla
• 5 eggs
• pinch of salt
• 1 ¼ cup Bunnery Natural Foods Granola*
• ½ cup currants
• ¼ to ⅓ cup rum, as needed
• cinnamon sugar for the top

Heat the oven to 325°F. Generously butter an 8“x5” inch loaf pan. Gently heat the rum and pour over the currants to barely cover; set aside to soak for at least 20 minutes. Cream butter and sugar until smooth. Stir in maple syrup and vanilla. Add eggs one at a time and mix thoroughly after each, scraping sides of the mixing bowl occasionally. Add flour and salt and mix until just incorporated. Add granola and currants and mix by hand until well combined.

Pour batter evenly into pan and smooth to edges. Sprinkle liberally with a cinnamon sugar and crosshatch with a toothpick to allow the cinnamon sugar to penetrate the batter slightly. Scatter with a little extra granola just to decorate and lightly press into the surface. Bake for 45 to 55 minutes, or until barely done; if over baked the cake will be dry. Allow to cool. This cake is at its delicious best if served the same day, but if leftovers persist, wrap well. This makes a great addition to a packed lunch, after school snack or toasted for day-after breakfast.

  • can substitute equal measure of Bunnery Natural Foods Cranberry Vanilla-Nut or Blueberry Granola

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