Description
What’s not to like about this cake with a rich cinnamon swirl, and an irresistible crumb topping. Best brunch idea ever!
Ingredients
- FOR THE CAKE:
- ½ cups Butter
- ¾ cups Sugar
- 2 teaspoons Vanilla
- 1 whole Egg
- 2 teaspoons Baking Powder
- 1 pinch Salt
- 2 cups Flour
- ¾ cups Milk
- FOR THE CINNAMON SWIRL:
- 3 Tablespoons Butter
- ½ cups Flour
- ½ cups Brown Sugar
- 1 Tablespoon Cinnamon
- FOR THE CRUMB TOPPING:
- 5 Tablespoons Butter
- ¾ cups All-purpose Flour
- ½ cups Brown Sugar
- 1 Tablespoon Cinnamon
Preparation
Preheat oven to 350ºF. Spray a 9×9 pan with non stick baking spray.
In a large bowl, cream butter and white sugar. Stir in vanilla, egg, baking powder, and salt. Alternate stirring in flour and milk until just combined. Do not over-mix.
Pour half of batter into prepared pan.
For the cinnamon swirl, in a small bowl, combine butter, flour, brown sugar, and cinnamon. Pour into the batter in pan, and swirl with a knife. Pour remaining batter on top.
For the crumb topping, in the same small bowl using 2 forks, stir butter, flour, brown sugar, and cinnamon until mixture resembles coarse crumbs. Sprinkle topping on top of batter, and press in lightly.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
