Cinnamon Crumb Cake

By srumbel

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.
from jamiecooksitup.net

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

Preparation

Step 1

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.

Yield: 12 servings