Cinnamon Crumb Cake

So we have previously established that I am not a baker. So when I find a pastry or cake or sweet treat that turns out really well, I make it over and over again.  See Fresh Lemon Tarts or my favorite chocolate chip cookie recipe. Luckily, the folks in my house don’t mind.

We have also established that I love, love, love Cui.sine at H.ome magazines.  It is my favorite, by far, of any food related magazine I have ever received.  I’ve been getting these for years now.  It is completely ad free, the magazine teaches technique, offers unbiased kitchen equipment buying guides, tips tricks, etc. It is a full color, unpretentious cooking magazine! I totally fan girl over it.  Additionally, every recipe I have ever tried out of any of their issues has required very little tweaking and has always been delicious.

This crumb cake was one of those recipes that I make over and over again.  This easy and delicious cake was a hit with the elders for Mother’s Day and the sweet tooth fiends in my house. It is rich and moist and just plain old good!

Cinnamon Crumb Cake

Adapted from http://www.cuisinerecipes.com

What you need for the crumb topping:

• 1⁄2 cup packed light brown sugar
• 1⁄4 cup granulated sugar
• 2 1⁄2 tsp. ground cinnamon
• 1⁄2 tsp. salt
• 1 stick unsalted butter, melted and slightly cooled (8 Tbsp.)
• 1 1⁄2 cups all-purpose flour

What you need for the cake:

• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1⁄2 tsp. salt
• 1⁄4 tsp. baking soda
• 6 Tbsp. unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1⁄2 cup sour cream

What to do:

• Preheat oven to 325° with rack in center position
• Coat an 8×8-inch baking dish with butter and flour
• For the crumb topping, combine brown sugar, ¼ cup granulated sugar, cinnamon, and ½ tsp. salt; add melted butter and stir to combine. Stir in 1½ cups flour until mixture forms moist clumps.
• For the cake, whisk together 1¼ cups flour, baking powder, ½ tsp. salt, and baking soda in a bowl.
• Cream softened butter and 1 cup granulated sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended.
• Beat in flour mixture in three additions on low speed just until incorporated.
• Transfer batter to prepared dish; smooth top. Crumble the topping evenly over the batter. Completely cover cake with crumbs (topping will be thick).
• Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45–50 minutes.
• Let cake cool completely before serving.

Cinnamon Loaf Cake

I love sending fresh baked goods with E when he goes to visit his mom.  The problem? He tells me at the last minute when he plans to visit.  Since MIL has a serious sweet tooth also, I never want him going over there empty handed! Enter the easy, typically one bowl, loaf cake!

What you need:

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 eggs
• 2 teaspoons cinnamon or vanilla extract
• 3 Tablespoons melted butter
• 2 Tablespoons brown sugar
• 1 Tablespoon ground cinnamon

What to do:

• Preheat oven to 350°
• Grease one 9x5 inch loaf pan. 
• Whisk flour, sugar, baking powder, baking soda, cinnamon and salt
• Add buttermilk, oil, eggs and extract
• Mix just until combined
• Pour into prepared loaf pan. Smooth top
• In a small bowl, mix butter, brown sugar and cinnamon. Pour topping over batter
• Using knife, cut in a light swirling motion to give a marbled effect
• Bake for 50-55 minutes; until toothpick inserted comes out clean
• Let cool for a few minutes before removing from pan