Monday, January 28, 2013

Cinnamon Crumb Cake

I slightly adapted this crumb cake from an article in a Cooking Light Magazine in the late 90's and have always surprised people with the fact that it is reduced in fat and calories.  I particularly like the fact that it reduces both using real butter, sugar and egg.  The butter and cinnamon flavors both stand out in this family favorite morning treat.


1 1/4 cups all-purpose flour
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chilled butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg


Preheat oven to 350°F. Spray an 8" round cake pan and set aside. In a food processor, combine the flour, brown sugar, cinnamon and salt. Add butter and pulse until the mixture resembles coarse meal. (You can also use a bowl and pastry cutter or fork to do this.) Set aside 1/2 cup flour mixture for topping.

Place remaining flour mixture in a bowl and whisk in baking powder and baking soda. Mix in the buttermilk, vanilla, and egg at medium speed of a mixer until blended. Spoon batter into cake pan. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at for 20-30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. Slice into 8 pie shaped wedges.

Adapted from: Cooking Light Magazine Cinnamon Crumb Cake

1 comment:

Anonymous said...

I normally am not a breakfast type of gal but that may change with this or some of that "chipper pie" mmmmmmm my tummy is growling!!! Love ya!!!<3