Sunday, July 30, 2017

Cinnamon Crumb Cake

Holy Guacamole!  I haven't posted in over 5 months!  I'm sorry dear Blog, I have neglected you so!

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.

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