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…the kids had a great time and so did I. The cake was moist, light, and full of cinnamon flavor. I normally like a lot more crumb topping but I wanted to keep it light. It was a wonderful dessert that we all enjoyed.
Cinnamon Crumb Cake:
- 1 1/4 cups of flour
- 2/3 cup of packed brown sugar
- 1 1/2 tsp ground cinnamon (recipe called for 3/4)
- 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 (recipe called for buttermilk)
- 1 tsp vanilla extract
- 1 large egg
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.