Cinnamon Crumb Cake
- 1 of 4 Heat oven to 375 degrees F. Coat 8 x 8 x 2-inch square baking pan with nonstick cooking spray.
- 2 of 4 Melt butter in saucepan. Remove pan from heat. Stir in flour, sugar and cinnamon until mixture becomes coarse crumbs. Measure out and reserve 1/2 cup of the crumbs.
- 3 of 4 Whisk baking soda and sour cream in small bowl. Whisk in vanilla and egg yolk. Stir sour cream mixture into crumb mixture in saucepan, stirring until nearly smooth, with only a few small lumps remaining. Spread batter in prepared pan. Sprinkle top with reserved 1/2 cup crumbs.
- 4 of 4 Bake in 375 degrees F oven 20 minutes or until golden brown and wooden pick inserted in center comes out clean. Serve warm or at room temperature. Or cover and freeze up to 1 month; thaw overnight in refrigerator. Sprinkle with powdered sugar before serving, if desired.
Servings Per Recipe: 6
Per Serving: 73 mg chol., 2 g fiber, 9 g sat. fat, 341 kcal cal., 4 g pro., 140 mg sodium, 51 g carb., 14 g Fat, total