Cinnamon Crumb Cake
User Reviews
4.9
Cinnamon Crumb Cake
Description
The Cinnamon Crumb Cake recipe pairs a tender, moist cake made with cake flour, sour cream, and vanilla with a distinctive cinnamon-spiced crumb topping. The crumb topping is prepared by blending melted butter with sugars, cinnamon, and flour to form large clumps that create a crisp, buttery crust after baking. This contrast in textures between the soft cake and crumbly topping is a key feature. The cake is baked at a moderate temperature in a 9x9 aluminum steel cake pan to ensure even baking and a moist crumb.
The flavor profile features warm cinnamon notes enhanced by both the cake batter and the crumb topping. The cake's richness comes from butter and sour cream, making it tender and flavorful. A final dusting of powdered sugar adds a subtle sweetness and visual appeal. This cake works well as a comforting breakfast item alongside coffee or as a dessert slice enjoyed at room temperature.
To maintain freshness, store the cake in an airtight container on the counter where it will remain fresh for 2 to 3 days. Using parchment paper or a greased pan helps with easy removal and prevents sticking while baking. The recipe notes that it was not tested in glass pans, so an aluminum steel pan is recommended to achieve the desired texture and bake.
Ingredients
For the crumb topping
- 1 cup unsalted butter melted and slightly cooled
- 3/4 cup brown sugar dark; packed
- 3/4 cup granulated sugar white
- 1 Tbsp. ground cinnamon
- 1 tsp. salt
- 2 1/2 cups all-purpose flour divided
For the cake
- 3 cups cake flour spooned and leveled
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 cup butter unsalted, softened to room temperature
- 1 cup granulated sugar white
- 2 large egg room temperature
- 2/3 cup sour cream room temperature
- 1/3 cup whole milk room temperature
- 2 Tbsp. vegetable oil
- 1 Tbsp. vanilla extract
- powdered sugar for garnish
Instructions
- Preheat the oven to 325°F
- Line a 9x9 inch aluminized steel cake pan with parchment paper or grease with baking spray. Set aside. (Note: This recipe was not tested in a glass cake pan).
- Make the crumb topping first: whisk together 1 ½ cups of flour, both sugars, cinnamon and salt. Mix in the melted butter until mostly combined. Then slowly add in the remaining 1 cup flour until large crumbles form. I like to use my fingers to make large clumps and careful not over mix. Set aside.
- Make the cake next: whisk together the cake flour, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until creamy and fluffy. About 3 minutes on medium high speed. Scrape down the sides once or twice as needed.
- Turn the mixer down to medium low speed and add in the eggs. Then, add in the sour cream, milk, oil and vanilla. The batter will look curdled at this point but it's ok.
- Add in the dry ingredients on low speed. Stopping to scrape down sides of bowl as needed. Batter will be thick.
- Spread into the prepared pan. Tap the cake on the counter a couple times to release any air bubbles.
- Add the crumb topping, keeping most of the crumbs large and whole, and press down gently.
- Bake for 45-50 minutes or until a toothpick inserted in the very middle comes out clean. Careful not to over bake.
- Let cool in the pan completely. Dust powdered sugar on the top. Slice and enjoy! (I think this is best enjoyed the very first or second day. And I love popping it in the microwave for a few seconds to get warm again!)
Notes
- Store the cake in an airtight container at room temperature to keep it fresh for 2 to 3 days.
- Use an aluminized steel cake pan lined with parchment or greased; glass pans are not recommended for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 466kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 582mg | 24% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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