Cinnamon Crumb Cake

Cinnamon Crumb Cake
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Boy, do I have a delicious recipe for you all today. This Cinnamon Crumb Cake is super moist and loaded with a cinnamon crumb topping that is out of this world. I love that this cake has such a generous amount of crumb to cake ratio. More crumb than cake. That’s something I can get on board with, seriously. I love the texture and flavor the crumb topping adds.  It’s simple, but so wonderful.

I’ve been on a search for a great crumb cake recipe for a few weeks now. A friend of mine messaged me the other telling me she had tried a new dessert at Chili’s called Berry Crumble Cake that was so entirely fabulous she wanted to make it at home and wondered if I could figure out how to get that job done. I found my way to Chili’s to try the dessert and was equally impressed. Man, it was so good! So unique and so delicious. I will be sharing that recipe in it’s entirety with you all tomorrow morning (think spring and berries and fabulous flavor!)…this Cinnamon Crumb Cake acts as the base for it, however it’s so good on it’s own I decided to post the cake portion separately so it can live and breath in my archives for those of you looking for an amazing crumb cake recipe.

And there you have it. Now, with out further ramblings let’s journey on to the cake recipe…

Let’s make it!

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 1/3 C softened butter, and 1/2 C sugar. Cream together until light and fluffy. Should take about 1-2 minutes.

3. Add 1 egg and 1/4 C sour cream.

Mix for an additional minute, or until well combined. Make sure to scrape the bottom of the bowl with a rubber spatula to ensure the creamed mixture get’s evenly incorporated.

4. Into a glass measuring cup pour 2/3 C milk and add 1 Tb vanilla. Stir to combine.

5. Into a separate bowl place 2 C flour, 1 Tb baking powder and 1/2 tsp salt. Toss to combine.

6. Turn on the mixer and add about 1/3 of the milk mixture, then about 1/3 of the dry ingredients. Continue to add them, alternately. Mix for about 2 minutes or until well combined.
7. Spray a 9×13 pan with cooking spray and spread the batter out evenly over it.

8. To make the crumbly topping, melt 1 C butter in a medium sized mixing bowl or large glass measuring cup. Add 1 1/4 C brown sugar, 2 1/4 C flour, 1 Tb cinnamon and a dash of salt.

Stir to combine. I ended up digging in with my fingers and pressing the ingredients together to form the beautiful crumbs.

9. Sprinkle them out evenly over the top of the cake batter.

10. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy !

Here’s the handy printable…

Cinnamon Crumb Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 servings

Ingredients

CAKE BATTER:
1/3 C butter, softened
1/2 C sugar
1 egg
1/4 C sour cream
2/3 C milk
1 Tb vanilla
2 C flour
1 Tb baking powder
1/2 tsp salt
CRUMB TOPPING:
1 C butter, melted
1 1/4 C brown sugar
2 1/4 C flour
1 Tb cinnamon
dash salt
STRAWBERRY SAUCE:
3 C sliced berries
1/2 C sugar
1 tsp cornstarch
1 tsp lemon juice
Vanilla Ice Cream, Blueberries, strawberries and blackberries

Instructions

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl or stand mixer place 1/3 C softened butter, and 1/2 C sugar. Cream together until light and fluffy. Should take about 1-2 minutes.
3. Add 1 egg and 1/4 C sour cream.
Mix for an additional minute, or until well combined. Make sure to scrape the bottom of the bowl with a rubber spatula to ensure the creamed mixture get's evenly incorporated.
4. Into a glass measuring cup pour 2/3 C milk and add 1 Tb vanilla. Stir to combine.
5. Into a separate bowl place 2 C flour, 1 Tb baking powder and 1/2 tsp salt. Toss to combine.
6. Turn on the mixer and add about 1/3 of the milk mixture, then about 1/3 of the dry ingredients. Continue to add them, alternately. Mix for about 2 minutes or until well combined.
7. Spray a 9x13 pan with cooking spray and spread the batter out evenly over it.
8. To make the crumbly topping, melt 1 C butter in a medium sized mixing bowl or large glass measuring cup. Add 1 1/4 C brown sugar, 2 1/4 C flour, 1 Tb cinnamon and a dash of salt.
Stir to combine. I ended up digging in with my fingers and pressing the ingredients together to form the beautiful crumbs.
9. Sprinkle them out evenly over the top of the cake batter.
10. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool completely.
12. To make the strawberry sauce slice 3 C of berries.
13. Place them in a medium sized sauce pan. Sprinkle 1/2 C sugar, 1 tsp cornstarch and 1 tsp lemon juice (bottled is fine) over the top. Using an immersion blender, blend the mixture up until the berries are smooth. No immersion blender? Just blend the mixture in a regular blender, then pour it into the sauce pan.
14. Over medium high heat, bring the mixture to a boil, stirring occasionally. Continue to stir and cook for 3 minutes or until thick.
15. Slice piece of the fabulous CINNAMON CRUMB CAKE, top with vanilla ice cream, fresh blueberries, strawberries and blackberries. Drizzle some of the Strawberry Sauce over the top.
Enjoy!
http://jamiecooksitup.net/2017/03/cinnamon-crumb-cake/

Recipe from Taste and Tell 

 



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2 Comments

  1. 1
    Michelle Tolman
    March 20, 2017 at 8:09 am

    Can these be made into muffins? My boys LOVE the Betty Crocker cinnamon muffins and I’ve been looking for a comparable recipe that I can make at home.

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