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I hope your coffee is prepped because you’ll want a steaming mug to pair with this cinnamon sugar crumb cake! With all the buttery crumbs and a cinnamon-sugar ribbon (plus a touch of chocolate!), this plush vanilla cake is destined to become your go-to loaf cake.

Cinnamon Sugar Crumb Cake

After all, what’s not to love about an anytime cake that transitions easily from a mid-afternoon treat to dessert? And if you find yourself with leftover slices, I can’t think of a more tempting weekend breakfast than crumb cake.

Cinnamon Sugar Crumb CakeCinnamon Sugar Crumb Cake

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Cinnamon Sugar Crumb Cake

  • Yield: 1 loaf, 12 slices

Ingredients

Topping

  • 3 Tbsp sugar
  • 3 Tbsp light brown sugar
  • 1/2 cup flour
  • 1/4 tsp cinnamon
  • pinch of salt
  • 2 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Cake

  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/3 cup low-fat buttermilk, at room temperature

Ribbon

  • 3 Tbsp sugar
  • 3/4 tsp cinnamon
  • 1/4 cup mini semisweet chocolate chips (or regular chocolate chips, chopped)

Instructions

  1. Preheat oven to 350Β°F and spray a 9 x 5-inch loaf pan with nonstick spray. For the crumb topping, whisk together sugar, brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg, and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  3. Spoon half the batter into prepared baking pan and smooth with an offset spatula; tap pan sharply. Combine sugar and cinnamon in a small bowl, and sprinkle a spoonful over the batter. Add chocolate, then add another layer of cinnamon-sugar. Spoon remaining batter into pan and smooth with an offset spatula; tap pan sharply to remove air bubbles. Sprinkle a spoonful of cinnamon-sugar over the batter, then add chilled crumb topping.
  4. Bake for 55 to 60 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack.

Notes

Recommended: Place cooling rack over a piece of parchment paper to catch any crumbs that fall off as you remove cake from the pan – simply sprinkle them back on the cake (or eat and enjoy!).


Nutrition

  • Calories: 240
  • Carbohydrates: 36

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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13 comments

  1. The cinnamon sugar chocolate ribbon in the middle sounds divine, and so does the crumb! I know my husband would love this cake with coffee! ITs his favorite kind of cake πŸ™‚

  2. Your kitchen must be always filled with delicious treats. My daughter loves cinnamon in her sweets, and I can imagine she’d looooooove this cake! You should know that I’m always drooling seeing your new delicious recipes when you sent out email. I’m serious. πŸ˜€

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