Cinnamon Crumb Cake

Cinnamon Crumb Cake Recipe
Photo: Howard L. Puckett; Styling: Cathy Muir

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 29 %
Fat 6.9 g
Satfat 1.5 g
Monofat 2.9 g
Polyfat 2 g
Protein 3.5 g
Carbohydrate 33.9 g
Fiber 0.6 g
Cholesterol 28 mg
Iron 1.5 mg
Sodium 206 mg
Calcium 62 mg

Ingredients

1 1/4 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

May 1998
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