Wheat Germ Crunch Cake Recipe

Name: Wheat Germ Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: topping; 1/4 cup butter; 1/4 cup sugar; 1 cup corn flakes, crushed; 1/4 cup wheat germ; 1/2 cup pecans, chopped; cake; 2 cups flour; 1/4 cup wheat germ; 1 teaspoon baking powder; 1 1/2 teaspoons salt; 1 1/4 cups sugar; 3/4 cup butter; 1 teaspoon lemon zest; 1 teaspoon vanilla; 3 eggs; 1/2 cup milk; caramel sauce; 1 1/2 cups brown sugar; 2 tablespoons cornstarch; 1 cup water; 1 dash salt; 4 tablespoons butter

Servings: persons

topping
1/4 cup butter
1/4 cup sugar
1 cup corn flakes, crushed
1/4 cup wheat germ
1/2 cup pecans, chopped
cake
2 cups flour
1/4 cup wheat germ
1 teaspoon baking powder
1 1/2 teaspoons salt
1 1/4 cups sugar
3/4 cup butter
1 teaspoon lemon zest
1 teaspoon vanilla
3 eggs
1/2 cup milk
caramel sauce
1 1/2 cups brown sugar
2 tablespoons cornstarch
1 cup water
1 dash salt
4 tablespoons butter

1
mix topping until crumbly( i made in food processor).
2
press into bottom of tube pan.( i would butter or pam it next time ,kinda sticks).
3
cream sugar and butter.
4
add eggs and lemon zest.
5
add dry ingredients.
6
mix.
7
spoon mixture on top of crumbs.
8
bake 300 degrees 60 to 70 minutes.
9
cool 15 minutes before flipping.
10
caramel.
11
cook everything but butter.
12
stirring constantly til thick and clear add butter stir.
13
serve over cake.

1635

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: topping, 1/4 cup butter, 1/4 cup sugar, 1 cup corn flakes, crushed, and more.

Yes, Wheat Germ Crunch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wheat Germ Crunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions