My almost 17 month old son doesn't like it when I get on my phone or computer - so I stay off of them a lot these days otherwise I have to deal with him hulking out - something I aim to avoid as much as possible. He does love helping me cook though. I need to buy him one of those kitchen helper stools so he can reach the counter and help me bake and cook more.
The other reason I haven't been posting is the baby growing inside of me has somehow sucked the desire to cook out of me. I don't cook/bake nearly as much as I did when I wasn't pregnant - but somehow I am still eating more : )
I had some mommy friends over the other day and made this cinnamon crumb cake. It comes together pretty quickly and doesn't necessarily call for any special creams or buttermilk, which I never have on hand. It is super moist and stays that way for a few days. You can totally make it ahead of time.
Cinnamon Crumb Cake
Adapted from Sally's Baking Addiction
- 1 Tablespoon flour, for coating the pan
- 2 cups all-purpose flour
- 1 cup + 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold and cut into small cubes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk (I used almond milk with a splash of vinegar in it instead, or you can use any milk)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350F. Generously spray a 8-9" square cake pan with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess
- In standing mixer bowl or large bowl whisk the flour, sugar, and salt together until combined. Using paddle attachment or hand held beaters - mix in the butter until the mixture resembles coarse crumbs. Set aside 1 cup of the butter/flour mixture in a small bowl.
- Mix the baking powder and baking soda into the remaining large bowl of flour/butter mixture. Add the room temperature buttermilk, egg, and vanilla. Vigorously mix everything together until the batter is smooth, fluffy, and resembles frosting - about 2 full minutes. Spoon the batter into the prepared pan, smoothing the top.
- Add the brown sugar and cinnamon to the reserved flour mixture in the small bowl. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean 45- 55 minutes. Cool completely before serving (about 2 hours).
- Make ahead tip: Cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week. Cake can be frozen up to 2 months. Thaw overnight in the refrigerator.
