I hate it when my husband’s sweet tooth gets the best of him. I don’t mind him eating sweets at all. He is incredibly active and healthy. He works hard on our horse farm and eats well rounded meals and just happens to have the need to round out those meals with a healthy dose of sweets.
Lately I am so darned busy, though, that baking his weekly supply of sweets gets shoved to the bottom of the to-do list. 
I am not sure why I take it so personally when he chooses to buy cakes and cookies at the grocery store when I don’t even provide them at home. It isn’t like he’s choosing their sweets over mine. I don’t have any! But the minute he walks through the door with some plastic wrapped pastry item, I jump into high gear to teach him a lesson: my baked goods are better than theirs.
But maybe he’s the one teaching me the lesson after all: the more he buys from the store, the more baking I end up doing.
PrintCinnamon Crumb Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Crumb Cake is a delightful treat with a soft, moist interior and a sweet, crunchy topping, perfect for satisfying any sweet tooth.
Ingredients
- 2 cups (475 mL) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 mL) sour cream
- 1 cup (240 mL) sugar
- 1/2 cup (60 grams or 120 mL) butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup (120 mL) brown sugar
- 1/2 cup (120 mL) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (60 grams) butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, mix together 2 cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
- In a large bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy.
- Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture. Beat well after each addition until the batter is smooth.
- In a separate bowl, prepare the topping by combining 1/2 cup brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Stir in 1/4 cup melted butter until the mixture is crumbly.
- Pour half of the batter into the prepared baking pan. Sprinkle half of the topping mixture over the batter.
- Spread the remaining batter over the topping, and then sprinkle the remaining topping mixture evenly over the top.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. For a twist, add a handful of chopped nuts to the topping mixture. This cake pairs well with a cup of coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 220
- Fat: 15
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 60
The same situation happened to me just last week! My husband wanted to buy muffins. He actually put them in the cart, and we walked around half the store with them until I finally burst out that my muffins would be better! The following Sunday, I spent the entire day baking three different kinds of muffins. :) I love this cake, especially the way it is layered with the topping. I’ll show the supermarket bakery who’s boss!