Fall Favorites: Cinnamon Crumb Cake

by Kaidee Bolden

During the colder seasons of the year, there’s nothing more comforting than cuddling up on the couch with a warm blanket and a plate of a warm, delicious baked good. Well, that’s exactly what I’ve got for you today: a recipe for a scrumptious cinnamon crumb cake that’s sure to warm your heart… and fill your stomach, of course.

Cinnamon Crumb Cake

(Recipe from Gluten-Free Breakfast, Brunch and Beyond cookbook by Linda J. Amendt. The recipe I’ve given can be made gluten-free by switching the AP flour to a 1:1 gluten-free flour mix and adding ½ a teaspoon of xanthan gum to the flour mixture)

Makes 1 9x9 inch cake

For The Topping

• ⅔ cup AP (all-purpose) flour

• ⅔ cup granulated sugar

• ¾ teaspoon ground cinnamon

• 3 ½ tablespoons unsalted butter

For The Filling

• ⅓ cup granulated sugar

• 2 ½ teaspoons ground cinnamon

For The Cake

• 2 cups AP flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon table salt

• 2 large eggs

• ¾ cup granulated sugar

• ⅔ cup vegetable oil

• ⅔ cup whole milk

• 1 teaspoon put vanilla extract

Making The Topping

Before starting, preheat your oven to 350° and grease your pan with non-stick cooking spray.

In a small bowl, whisk together the flour, sugar and cinnamon. Using a fork, mix the butter into the dry mixture, making sure that it is evenly combined. Set aside.

Making The Filling

Whisk together the sugar and cinnamon until combined, and then set aside.

Making The Cake

In a large bowl, whisk together the first four ingredients listed until well combined. Make a well in the center and set aside. Next, in a medium bowl, lightly beat eggs, then add sugar and whisk until smooth. Whisk in the vanilla and milk, and then pour the mixture into the flour mixture’s well and stir until combined. Pour ⅔ of the batter into a greased pan. Sprinkle the filling mixture over the batter, then add the remaining cake batter on top of that. Crumble the topping mixture evenly over the top of the batter. Bake until golden brown (about 40-50 minutes). Let cool in pan or on a wire rack and serve at room temperature or cold.