Cinnamon Crumb Cake

Photo: Howard L. Puckett; Styling: Cathy Muir

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 29%
  • Fat: 6.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2g
  • Protein: 3.5g
  • Carbohydrate: 33.9g
  • Fiber: 0.6g
  • Cholesterol: 28mg
  • Iron: 1.5mg
  • Sodium: 206mg
  • Calcium: 62mg

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

  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.
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