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Copycat recipe that just may be better than the original.
In a large heavy-duty stand mixer, combine the flour, brown sugar, cinnamon, vanilla and butter. Beat until butter is well incorporated and resembles a stiff cookie dough. Remove crumb mixture from bowl and set aside.
Preheat oven to 350ºF. Spray or grease a 9-inch square pan. Prepare cake mix as directed on the box (you’ll typically need water, eggs, and oil, as directed in mix package). Pour 1/2 cake batter into the prepared pan. Sprinkle the batter with the cinnamon sugar if using, maybe about 1/4 cup well distributed across the cake. Top with remaining batter and swirl lightly.
Bake cake for 10-15 minutes or until cake is just beginning to rise and is set in the center. Remove pan from oven and top with crumbs by breaking off marble-sized portions of the crumb mixture and distributing evenly across the top of the cake. The top of the cake should not show through the crumbs and the crumb layer will be thick, and the center of the cake will fall slightly. This is okay.
Return pan to the oven and bake for an additional 15-20 minutes, or until crumbs lose their wet look and are beginning to brown.
Remove from oven and cool completely on rack. Dust with confectioner’s sugar, if desired, when completely cool.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!