Cinnamon Crumb Cake

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#118825

Cinnamon crumb cake = cinnamon yum cake! Yogurt helps keep the cake moist in this recipe and works beautifully to compliment the crispy, cinnamon crust. Keep a glass of milk at the ready!

serves/makes:

ready in:
1-2 hrs

ingredients

Cake
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, softened
1 1/2 cup granulated sugar
2 large eggs, lightly beaten
1 1/4 cup plain yogurt
1 teaspoon vanilla extract

Crumb Topping
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoon ground cinnamon
3/4 cup butter, cut into small bits

directions

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

In a bowl, sift together the flour, baking powder, baking soda, and salt.

Place the butter in a mixing bowl. Mix with an electric mixer on medium speed until light and fluffy. Add the sugar and beat until completely mixed. With the mixer running, add the eggs one at a time, scraping down the sides as needed. Beat until fully incorporated.

Add the yogurt and vanilla and mix in fully. With the mixer running, add the flour mixture in small batches, beating until just combined and no lumps remain.

Pour the batter into the greased baking dish.

In another bowl, combine the flour, brown sugar, granulated sugar, salt, cinnamon, and butter. Mix the mixture with a pastry cutter until it is the consistency of coarse crumbs.

Evenly sprinkle the entire crumb topping mixture over the cake batter.

Place the baking dish in the oven on the center rack and bake at 350 degrees F for 50 minutes or until a toothpick comes out clean when inserted in the middle of the cake.

Remove the pan from the oven and let cool on a rack for 20 minutes before serving. The cake can be served as is or with a powdered sugar glaze drizzled over it.