Cinnamon Crumb Cake

Have you ever indulged in the cinnamon coffee cake from Starbucks before? Delicious, isn't it?

This is better.

I mean, this is unbelievably good. Every Sunday morning we have all of our colleagues over for breakfast, and this is definitely one of their favorite recipes I make (every week they claim whatever I make is their favorite, but really I think this gets the most votes). There are certainly never any leftovers. 

It is fluffy, perfectly moist, melt-in-your-mouth cinnamony amazingness. {leave me alone, red squiggly line spell check}

And the best part is, it's not even that hard to make! Props (as always) to Pinterest for introducing me to this beautifully scrape-every-crumb-from-the-pan recipe. Hope you enjoy it as much as we do. 

Cinnamon Crumb Cake

Original Recipe

2 cups flour (maida)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup Dahi (Greek yogurt)

1 cup sugar

1/2 cup butter (1 stick), softened

2 eggs

1 tsp vanilla extract

Topping:

1/3 cup brown sugar (sometimes I just use 1/4 cup if I'm feeling stingy with my brown sugar)

1/4 cup sugar

1 tsp cinnamon

Preheat oven to 170 degrees Celsius (350 degrees F)

Whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.

In another bowl, cream together the butter, vanilla and sugar. Beat until well combined and fluffy. Add the eggs and beat well (the better you mix these together in this step, the fluffier your cake will turn out!)

Slowly mix in the dry ingredients to the batter until just combined. Fold in the Dahi until combined.

Mix the topping in a separate bowl.

Pour half of the batter into a greased 9x9 pan (or equivalent size), or a bundt pan. Sprinkle half of the topping mixture over the batter. Carefully spread the remaining batter over the topping mixture, and then top with the remaining sugar mixture. 

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Best served warm out of the oven! (or reheated in the microwave, if you miraculously have any left).