Bottom-of-the-Box Cereal Cake

Step 1

Preheat oven to 350. Place cereal in a food processor and pulse until the cereal is finely ground (but it's ok to have some lingering small chunks or coarser crumbs). 2 cups of cereal should yield about 1 cup of very fine cereal crumbs. If you get more or less, measure out 1 cup.

Step 2

Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.

Step 3

In a mixing bowl, whisk together the oil, sugar, pumpkin/applesauce/banana, yogurt, egg and milk.

Step 4

Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until just combined (careful not to over-mix). Fold in the chopped apple or pear. Let batter sit for 5 minutes.

Step 5

Meanwhile, grease and flour an 8x8 (or 9 inch round) glass baking dish. Then make the crumb topping by stirring together topping ingredients with a fork.

Step 6

When the batter has sat, use a spatula to scrape it into the baking dish. The batter will be thick, but if it seems too thick to scrape, stir in another 2 Tbsp milk.

Step 7

Sprinkle the crumb topping over the batter, then bake the cake for 30-40 minutes, or until a knife comes out mostly clean (a few crumbs are ok) when inserted into the middle.

Step 8

Let cool 15 minutes then serve warm or at room temperature.