Double the Crumb Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: serves 12
Category: Cake
Method: baking
Cuisine: Dessert
Description
I love cake, but I love crumb topping more! This soft cinnamon swirled cake is topped with the most crumb topping ever!
Ingredients
Crumb Topping:
- 3 1/2 cups all purpose flour
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 1/4 cups butter, melted
Cake
- 3/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup milk
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 1/2 cups flour
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F. Coat a 9×9 baking pan with nonstick spray. Set aside.
- Prepare the crumb topping by combining all the crumb ingredients together in a large bowl. Mix using a spoon to combine the ingredients. Use your hands to squeeze the mixture together to create large “crumbs”. Set aside.
- To make the cake combine the oil, egg, vanilla, milk, granulated sugar, salt, and baking powder in the bowl of your stand mixer. Mix on medium speed for 1 minute until smooth and combined. Turn the mixer to low and add in the flour and blend until combined, about 30 seconds.
- Pour this batter into the prepared pan.
- In a small bowl mix together the light brown sugar, cinnamon, and melted butter. Drop this onto the cake batter evenly and then swirl in using a butter knife.
- Bake the cake for 10 minutes in preheated oven.
- After 10 minutes, remove the cake from the oven and quickly place all the crumb topping evenly on top. Return the cake to the oven and bake for a further 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 705
- Sugar: 36.6 g
- Sodium: 313.4 mg
- Fat: 38 g
- Carbohydrates: 85.1 g
- Protein: 7.8 g
- Cholesterol: 77.7 mg