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:
- 1¼ cups of flour
- ⅔ cup of packed brown sugar
- 1½ tsp ground cinnamon
- â…› 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
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 a medium speed with 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 the reserved ½ cup flour mixture over the batter.
Bake for 20-25 minutes or until the cake springs back when touched lightly in the center.
Cool on a wire cooling rack. Enjoy.
Equipment
- Round Cake Pan
Ingredients
- 1¼ cups of flour
- â…” cup of packed brown sugar
- 1½ tsp ground cinnamon
- â…› 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 ½ 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 with 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 the reserved ½ cup flour mixture over the batter.
- Bake for 20-25 minutes or until the cake springs back when touched lightly in the center. Cool on a wire cooling rack. Enjoy.
