Cinnamon Toast Crunch Cake begins with a tender, cereal infused vanilla cake which is filled with a rich brown sugar, cereal, and cinnamon mixture. Then a crunchy, buttery, cinnamon toast crunch streusel topping finishes it off.
The first step is to infused the milk with cinnamon toast crunch. Use extra milk since you do lose some of it after removing the cereal.
Put the milk in a bowl and add in the cinnamon toast crunch. Stir it up and let it sit for at least 30 minutes, but give it a stir after 15 minutes.
Then remove the soggy cereal from the bowl. Left behind is all that delicious cinnamon toast crunch infused milk.
Use a food processor to grind up a cup of 3/4 cup of Cinnamon Toast Crunch into crumbs. Divide as stated in recipe below for the filling and topping.
Then preheat your oven to 350 degrees. Butter a 9 inch square cake pan and set aside.
Use a hand or stand mixer to cream softened butter and sugar on medium speed for five minutes, until fluffy. Then add in eggs and vanilla and beat for another 3 minutes.
Meanwhile, in a bowl, whisk together flour, baking powder, and salt. Turn mixer to lowest speed and incorporate half of the dry ingredients.
Then add in half cup of the cereal infused milk and a some tangy sour cream. Then finish with the dry ingredients.
Set aside for a moment while mixing your filling.
In a bowl, whisk together the 3 ingredients.
Then put half of the cake batter into the pan. Spread it out evenly. Then evenly Sprinkle on the cinnamon toast crunch filling. Spoon out the remaining batter on top of the filling and gently spread over to reach the edges.
Then make your streusel topping.
Melt some butter and set aside. Then in a medium sized bowl, mix together brown sugar, cinnamon, flour, pinch of salt, and remaining cinnamon toast crunch crumbs. Pour over melted butter and stir to combine. Then sprinkle all over the top of the Cinnamon Toast Crunch Streusel Cake.
Bake cake for about 35-40 minutes, or until a toothpick inserted comes out clean.