Cinnamon Crumb Cake


Makes 8 servings

1 ¼ cups flour
2/3 cup packed brown sugar
1 tsp ground cinnamon
¼ tsp salt
¼ cup chilled stick margarine or butter, cut into small pieces

½ tsp baking powder
½ tsp baking soda
½ cup low-fat or nonfat buttermilk
1 tsp vanilla extract
1 large egg
cooking spray (for pan)


Step 1

Preheat oven to 350ºF.

Combine flour, brown sugar, cinnamon and salt in a bowl. Add margarine/butter and cut with pastry blender until mixture resembles coarse meal. SET ASIDE ½ CUP OF THIS MIXTURE FOR CRUMB TOPPING.

Add baking powder, baking soda, buttermilk, vanilla and egg to remaining flour mixture; beat at medium speed with mixer until blended.

Spoon batter into 8” round cake pan that has been coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Sprinkle with remaining ½ cup of flour mixture.

Bake 350º for 20-30 minutes or until cake springs back when touched lightly in the center. Cool on wire rack.

Note:  For lower fat version, substitute 1 ½ egg whites for whole egg and use non-fat buttermilk.