Cinnamon Crumb Cake
Source of Recipe
The Complete Cooking Light Cookbook
List of Ingredients
1 1/4 cups (160g) all-purpose (plain) flour
2/3 cup packed (125g) brown sugar (I used a mixture of light and dark, but mainly light)
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (60g) chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (125ml) low-fat buttermilk
1 teaspoon vanilla extract
1 large egg
Cooking sprayRecipe
Preheat oven to 350°F / 180°C / Gas Mark 4. Coat an 8-inch tin with cooking spray.
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 prepared tin. Sprinkle reserved 1/2 cup flour mixture over batter.
Bake for 30 minutes or until cake springs back when touched lightly in center. Cool in tin on a wire rack.
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