Heritage Cinnamon Crumb Cake is a timeless treat that marries warmth and nostalgia in every bite. This cake, with its rich cinnamon flavor and buttery crumb topping, is perfect for any occasion, from casual brunches to festive gatherings.
The foundation of our cake is butter, which gives it a rich, tender texture. We use granulated sugar for sweetness and eggs for structure. Sour cream adds moisture and a slight tang, balancing the sweetness perfectly. All-purpose flour forms the base, while baking powder and baking soda ensure the cake rises beautifully. A pinch of salt enhances all the flavors. The star of the show, ground cinnamon, infuses warmth and spice. A splash of vanilla extract rounds out the flavors. For the crumbly topping, brown sugar adds depth, and chopped pecans contribute a delightful crunch.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy afternoon treat, serve it alongside a cup of chai tea or spiced cider. It also makes a delightful addition to a brunch spread with fresh fruit and yogurt.
First things first, preheat your oven to 350°F (175°C) and get your 9x13-inch baking pan greased and ready. This ensures a smooth start to your baking journey. In a large mixing bowl, cream together the softened butter and granulated sugar until they look pale and fluffy. This might take a few minutes, but it’s worth it for the light texture of the cake.
Next, add in the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the sour cream and vanilla extract, which will give the batter a lovely creamy consistency. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps in evenly distributing the leavening agents.
Gradually add the dry ingredients to the wet mixture. Mix just until combined — over-mixing can make the cake tough, and we want it to be tender. For the crumb topping, blend together the brown sugar, cinnamon, and pecans in a separate bowl.
Pour half of your smooth batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon mixture over the batter, creating a sweet-spicy layer. Then, spread the remaining batter over the top, followed by the rest of the cinnamon-pecan mixture. This layering technique gives the cake its signature crumb.
Pop the pan into the preheated oven and let it bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes before slicing and serving. This cooling time helps the cake set, making it easier to cut.
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