A sweet streak of brown sugar, warm cinnamon and crunchy walnuts makes
any tea cake even more special than they already are! We know you are
going to love the warm heady aroma that will waft through your kitchen
while baking.
1 tsp ground cinnamon (we like to use Saigon Cinnamon)
Directions
Combine the sugar, walnuts and cinnamon in a small bowl. Set aside.
Prepare your favorite cake from The Invisible Chef as directed on
package. Spoon half of the batter into a prepared 9” x 5” loaf pan.
Sprinkle half of the brown sugar mixture evenly over the batter. Spoon
the remaining batter on top. Sprinkle the remainder of the brown sugar
mixture on top of the batter.
Bake for about 50-55 minutes or until a wooden pick inserted in the
center comes out clean. Cool in pan for 10 minutes and remove from pan
and cool completely on a wire rack.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
