½ cup unsalted butter (115 g), cut into cubes, kept at room temperature
Cinnamon filling
¾ cup brown sugar (150 g)
¼ cup all purpose flour (30 g)
2 ½ teaspoons ground cinnamon
Extra Topping
1 scoop vanilla ice cream
Nutrition Info
Calories 1263
Fat 58g
Carbs 171g
Fiber 3g
Sugar 93g
Protein 15g
How to Make It
1. Step
For the cinnamon filling:
2. Step
In a bowl, whisk together brown sugar, flour, cinnamon then set aside.
3. Step
For the streusel topping:
4. Step
Add brown sugar, cinnamon, flour, and nutmeg (optional) into a medium bowl. Whisk together, then add the cubed butter (room temperature is preferred).
5. Step
Use clean hands to break the butter into the dry mixture. Once the mixture is well combined into a crumble then you can set the bowl aside.
6. Step
Cake
7. Step
Preheat the oven to 350°F, and parchment line or grease a cake pan of your choice then set aside.
8. Step
Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together, then set aside.
9. Step
Beat the butter, and the granulated sugar in a stand mixer or electric hand mixer until light & fluffy, add brown sugar then mix on high. Pour in the vanilla extract, almond extract (optional),and the eggs one at a time while mixing on low. Scrape the sides of the bowl down then mix in sour cream or yogurt until well combined.
10. Step
Add the dry mixture into the wet mixture, then combine until a smooth batter forms..
11. Step
Pour half of the cake mixture into the greased or parchment lined pan then smooth it out. Sprinkling the cinnamon filling on top from the edges to the center. Layer over the cinnamon topping with the leftover cake batter then top with the streusel crumble. Bake for 45-50 minutes, testing doneness with a toothpick.
12. Step
Top cake with vanilla ice cream (optional) and serve.
