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Cinnamon Crumb Cake

Photo: Howard L. Puckett; Styling: Cathy Muir
Yield 8 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.