coffeehouse cinnamon crumb cake
Moist, buttery, and far tastier than what you'd buy at a chain shop.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
cinnamon streusel
- 2/3 cup dark brown sugar
- 6 tsp butter, cubed and cold
- 1/2 cup all purpose flour
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment.
- In a medium bowl, cut the butter with the brown sugar, flour, and cinnamon. You should have a good mix of larger pieces (about pea-sized) and slightly smaller ones. Set in the fridge while you make the batter.
- In a bowl, bear the oil and sugar until combined. Whip in the eggs, one at a time, then the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. Mix until just combined. The batter will be very thick!
- Spread half of the batter into the prepared baking sheet. Greasing a spatula lightly will help move the batter without jostling the parchment too much. Sprinkle half of the streusel overtop. Carefully spread the remaining batter, covering the streusel as thoroughly as you can. This takes some finagling but you can do it! I believe in you! Top with the remaining streusel.
- Bake 35-40 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs blah blah blah I say that every time. Let cool in the pan for 30 minutes. Slice and enjoy!