Cinnamon Crumb Cake

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This Cinnamon Crumb Cake is super moist, full of cinnamon flavor, has the best crumb to cake ratio and is really easy to make.

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To make, whisk together 1 ½ cups of flour, both sugars, cinnamon and salt.

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Mix in the melted butter until mostly combined.

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Slowly add in the remaining 1 cup flour until large crumbles form. I like to use my fingers to make large clumps and careful not over mix. Set aside.

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Whisk together the cake flour, baking powder, baking soda, cinnamon and salt in a medium sized mixing bowl. Set aside.

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Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until creamy and fluffy.

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Turn the mixer down to medium low speed and add in the eggs.

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Then, add in the sour cream, milk, oil and vanilla.

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Add in the dry ingredients on low speed. Stopping to scrape down sides of bowl as needed. Batter will be thick.

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Spread into the prepared pan. Tap the cake on the counter a couple times to release any air bubbles.

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Add the crumb topping, keeping most of the crumbs large and whole, and press down gently.

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Bake for 45-50 minutes or until a toothpick inserted in the very middle comes out clean.

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Let cool in the pan completely. Dust powdered sugar on the top. Slice and enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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