The Bunnery Logo

« All Recipes

Granola Pound Cake

INGREDIENTS

  • 1 CUP BUTTER ROOM TEMP
  • 1 CUP SUGAR
  • 1 CUP REGULAR FLOUR
  • 1 CUP CAKE FLOUR
  • 3 TABLESPOONS STRONG FLAVORED MAPLE SYRUP
  • 2 TEASPOONS VANILLA
  • 5 EGGS
  • PINCH SALT
  • 1 1/4 ORIGINAL GRANOLA*, CAN BE SUBSTITUTED WITH HONEY NUT-BANANA GRANOLA
  • 1/2 CUP CURRANTS SOAKED IN RUM HEAT AND LET SIT
  • CINNAMON SUGAR FOR THE TOP
  • HEAT OVEN TO 325 DEGREES
  • BUTTER 8X5 INCH LOAF PAN. BUTTER GENEROUSLY

DIRECTIONS

Mix butter and sugar until smooth and creamy. Add maple syrup, and vanilla, and mix a bit more. Add eggs 1 at a time. Mix thoroughly and scrape the edge of the mixing bowl occasionally. Add flour and salt. Mix until most of the flour has blended in and add the granola. Mix and then add the currants. Mix until all is well combined. The last should be done by hand.

Pour into pan and even out. Sprinkle heavily with a cinnamon sugar. Then take a toothpick and zigzag so some of the sugar goes in a bit. The sprinkle with a bit of the granola and lightly press it in. Don’t put too much on top, just a little. Bake the Granola Pound Cake between 45 and 55 degrees. If over baked it will be dry.
Wait until cooled. Wrap well if to be used the next day, but it will be very tasty!

  • Can be substituted with Cranberry Granola or Blueberry Granola Enjoy your Granola pound Cake, Slices of Granola pound cake make a very good snacks for kids going to school