Cinnamon Crumb Cake

I’ve mentioned before that I’m not a huge fan of baking, yet last week I posted two recipes for baked goods, and here’s another one. These are the sacrifices I make for Mother’s Day treats for my mom (and Ryan’s mom). We had one recipe catered to each mom, and this recipe was pretty much just to appease me. I love cinnamon, and I figured if I was doing all this baking, I should at least reap some of the reward, right?

This was really easy to put together, and I had most of the ingredients on hand which is always nice. Of all three recipes, this is the one Ryan and I were most excited about, partly because of the crumb topping and partly because it’s the only one we planned to have a piece of! It smelled awesome while it was baking which only heightened the excitement. We waited patiently for it to cool before cutting into it. I think the flavor was nice, but the texture wasn’t quite what I had been hoping for. The cake itself was a little dry and the crumb topping was more grainy than crumb-like. While I love most Cooking Light recipes, this is one of the few I’ve had that actually tasted “light”; it was good but tasted like a diet version of a much better recipe.

Cinnamon Crumb Cake

1 ¼ cups all-purpose flour
⅔ cup brown sugar
¾ teaspoon ground cinnamon
⅛ teaspoon salt
¼ cup light butter, chilled, cut into small pieces
½ teaspoon baking powder
½ teaspoon baking soda
½ cup low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
cooking spray

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.

Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Source: Cooking Light
8 servings | 4 POINTS


May 18, 2009. recipes.


  1. Ryan Patrick replied:

    Whether or not it tasted like a light recipe, as soon as I saw the picture of this I started craving it. I want to make it again . . . right now.

  2. littlehouseonthegreatflats replied:

    Your posts make my mouth water! Yum!

  3. Sara replied:

    It looks good, great picture. Low fat baking can definitely be hit or miss and it takes some experimenting.

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