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Cinnamon Crumb Cake

Cinnamon Crumb Cake

A good friend of mine was coming for dinner and I wanted to make her a special dessert. I know she loves cinnamon so I was excited when I found a cinnamon crumb cake in my Cooking Light cookbook. I adapted the recipe by adding more cinnamon and using yogurt instead of buttermilk. My kids and I gathered all the ingredients together and made this tasty cake. It was easy to make and the kids had a great time and so did I. The cake was moist, light, and full of cinnamon flavor and a wonderful dessert that we all enjoyed.

Cinnamon Crumb Cake

Ingredients:

  • 1 1/4 cups of flour
  • 2/3 cup of packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/4 cup chilled stick of butter, cut into small pieces
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup of vanilla yogurt
  • 1 tsp vanilla extract
  • 1 large egg

Cinnamon Crumb Cake

How to Make a Cinnamon Crumb Cake

Preheat the oven to 350 degrees. Coat an 8 inch round cake pan with cooking spray.

Lightly spoon flour into a measuring cup, level with a knife. Combine flour, brown sugar, cinnamon, and salt in a bowl; cut in butter with a pastry blender or two knives until the mixture resembles a coarse meal. Reserve 1/2 cup of the flour mixture for topping; set aside.

Combine the remaining flour mixture, baking powder, and baking soda; add the vanilla yogurt (or buttermilk), vanilla, and egg to the flour mixture. Beat at medium speed of a mixer until well blended.

Spoon batter into the prepared cake pan. Sharply tap the pan once on the counter to remove air bubbles. Sprinkle reserved 1/2 cup flour mixture over batter.

Bake for 20-25 minutes or until cake springs back when touched lightly in the center. Cool on a wire rack. Enjoy.
Cinnamon Crumb Cake
Cinnamon Crumb Cake

Cinnamon Crumb Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking / Cooking Light

Equipment

Ingredients

  • 1 ¼ cups of flour
  • cup of packed brown sugar
  • 1 ½ tsp ground cinnamon
  • tsp salt
  • ¼ cup chilled stick of butter cut into small pieces
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup of vanilla yogurt
  • 1 tsp vanilla extract
  • 1 large egg

Instructions

  • Preheat the oven to 350 degrees. Coat an 8 inch round cake pan with cooking spray.
  • Lightly spoon flour into a measuring cup, level with a knife. Combine flour, brown sugar, cinnamon, and salt in a bowl; cut in butter with a pastry blender or two knives until the mixture resembles a coarse meal. Reserve 1/2 cup of the flour mixture for topping; set aside.
  • Combine the remaining flour mixture, baking powder, and baking soda; add the vanilla yogurt (or buttermilk), vanilla, and egg to the flour mixture. Beat at medium speed of a hand mixer until well blended.
  • Spoon batter into the prepared cake pan. Sharply tap the pan once on the counter to remove air bubbles. Sprinkle reserved 1/2 cup flour mixture over batter.
  • Bake for 20-25 minutes or until cake springs back when touched lightly in the center. Cool on a wire rack. Enjoy.
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