Prep Time
20 min
Cook Time
35 min
Servings
8
Why You'll Love This Recipe
✓ Moist, buttery crumb
The oil‑brown butter base keeps the cake tender while the cinnamon‑sugar crumble adds a crunchy contrast.
✓ One‑bowl simplicity
All components mix in a single bowl, minimizing cleanup without sacrificing flavor depth.
✓ Perfect for any season
Warm cinnamon comforts in winter, yet the light crumb makes it a bright finish for summer brunches.
A soft cinnamon crumble cake is the ultimate bridge between a classic coffee‑time loaf and a festive dessert. The recipe balances buttery richness with the warm spice of cinnamon, while a crisp crumble topping adds texture that keeps every bite interesting.
I first baked this cake for a chilly autumn gathering, and guests kept asking for seconds. The secret? Browning the butter before it meets the batter, which deepens flavor without making the cake dense.
Whether you serve it warm with a scoop of vanilla ice cream or let it cool for a portable snack, this cake delivers comfort and elegance in equal measure.
1 cup (200 g) brown sugar
Provides moisture and caramel notes; light brown works too.
2 large eggs, room temperature
Helps bind and lift the batter.
1 ½ cups (190 g) all‑purpose flour
Provides structure; swap half with almond flour for extra tenderness.
1 ½ tsp baking powder
Ensures a light rise.
1 ½ tsp ground cinnamon
Key flavor; use Ceylon for a sweeter profile.
¼ cup (60 ml) whole milk
Adds moisture; almond milk works as a dairy‑free alternative.
¼ cup (50 g) granulated sugar
For the crunchy crumble topping.
2 tbsp melted butter (for crumble)
Creates a buttery, crisp topping.
