Cake. Crumb Cake {an international cake of mystery}

The question everyone is asking is what is a crumb cake? Well, it's a cake with crumbs on top. Mystery solved. Well, I suppose not 100% solved as the next question is - is it any good? and the answer is yes. Yes, it is an amazing cake!

I was craving cinnamon the other day. Yup, not really sure where it came from, but I thought I wonder what that means if I'm craving cinnamon and according to the internet it means that I am going to die.

I know an over done joke, but it did say that craving cinnamon might be a sign that my body needs help regulating insulin and then further said it might be a sign of bigger health problems like diabetes and/or liver or kidney failure. Nothing to really joke about, but kind of feel this was a one off thing. I suppose if I start craving cinnamon on a regular basis I will pay a bit of attention.

It's not one of those things you can just eat. Cinnamon is best in baked in cake or cookies. It's a fact. Not that it's good if my body is trying to regulate insulin..... anyway!

Now, this crumb cake isn't the most cinnamon-y baked good out there, but it served it's purpose and fulfilled my craving of cinnamon. Now I have practically a whole cake left... I am sure I can find people to help me eat it!

As you aren't close by to have a slice here is how you can make it at home! Thanks to the boys at Outsider Tart... I've made very little changes to their recipe, but I did things the way I know how to do them.

Crumb Cake

225g unsalted butter, melted
380g plain flour
225g dark brown sugar
115g light brown sugar
2 tbsp ground cinnamon
½ teaspoon salt
1 ½ teaspoon vanilla extract

Place all the ingredients in the bowl of a free standing mixer and using the paddle attachment beat until they form crumbs of all sizes. Don't over beat; it makes the crumbs tough. Set aside.

525g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
225g unsalted butter, softened
340g caster sugar
3 large eggs
1 ½ teaspoon vanilla extract
340g natural yogurt

Heat the oven to 180C and line a tray bake tin (30x23cm) with grease proof or baking paper. In a large bowl mix the flour, baking powder, bicarb of soda, and salt. Leave to the side while you beat the butter and caster sugar together until light and fluffy. Add the eggs one at a time. I tend to beat the eggs in with a whisk as it gives it a less chance of separating the batter. Fold in the vanilla. Pour in a third of the flour and beat until just combined, follow with half the yogurt again beat until just combined. Follow with flour, yogurt, and last the rest of the flour. Spoon into the prepared pan and spread flat and fill in the corners before sprinkling half the crumb topping on top and gently press down into the batter before sprinkling the rest on top.
Bake for 45-60 minutes in the pre-heated oven. Towards the last few minutes place foil over the top to stop the crumbs from getting too dark and over cooked.
Use a skewer to test if the cake is done.
Cool in the tin before eating.

last notes: As mentioned this recipe was adapted from Baked in America by the David's at Outsider Tart! But in no way sponsored by them please see my contact/policy tab above! I got to meet them once I wrote about it here and if you ever want to know what it's like at their baker then check out this post! My friend made this cake too and shared it here!

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