Cinnamon Swirl Crumb Cake {}

I’m gonna be straight with ya’ll. This cinnamon swirl crumb cake ain’t purty. Oh, I’m sure someone much more talented can photograph the crap out of this cake and make it look hella appetizing. I’m just not that chick.

Cinnamon Swirl Crumb Cake {}

Instead permit me to use words as I attempt to convey: This cake is the bomb diggity.

For real, real…

Cinnamon Swirl Crumb Cake {}

This all started with a batch of cinnamon chips and a request I make cinnamon swirl muffins. My boy loves cinnamon swirl muffins; however, asking for a multi-step muffin situation is just too much to ask when I’m hella tired from work. I made a crumb cake instead. His moody teenage self didn’t seem to mind. Teenagers are so moody. Pfft.

Cinnamon Swirl Crumb Cake {}

If you haven’t made cinnamon chips, you need to get on this. You’re just not going to find them in the stores. I tried. Everyone I know has tried. And even if you DO find them they’re expensive as f*** – Like melted cinnamon and sugar is suddenly gourmet. Make them yourself, share with your friends, thank me later homies.

Cinnamon Swirl Crumb Cake {}

This crumb cake not only has a spiced batter, but a cinnamon filling, and a fall-a-rific crumb topping. It’s the new fall trifecta, a triple threat.

Cinnamon Swirl Crumb Cake {}

Can it dance? Of course it can. It will pop -n- lock on your tongue and pole dance down your uvula.

This crumb cake is slightly more labor intensive than your average crumb cake. What with the batter, filling, and crumb topping – It’s a bit o’ work. Yet I know, just know you’re gonna want in on this jammy. Because…Its fall, personified..

Cinnamon Swirl Crumb Cake {}

Or Cakeified.


Cinnamon Swirl Crumb Cake {}

I’ve given fall a face and it’s this cinnamon swirl crumb cake. And no, it’s not super pretty – I just couldn’t take a picture that would accurately illustrate the bomb diggityness of this. Trust, though – It’s moist and crumbly, spicy, and utterly irresistible. It’s not pretty, but has super appeal.

Cinnamon Swirl Crumb Cake {}

Like… Like… Seal.

Yeah… Like Seal.

You dig?

Cinnamon Swirl Crumb Cake

By 09/19/2014



Preheat your oven to 350°F. Lightly spray a 9x5’ loaf pan and line the bottom with a piece of parchment paper. Set aside.

Prepare the topping:

In a medium sized bowl combine brown sugar, flour, oats, ground cinnamon, nutmeg, cloves and vanilla extract. Pour melted butter over ingredients and mix together with a fork or your hands until crumbly. Set aside.

Prepare the filling:

In a small bowl combine brown sugar and ground cinnamon. Pour the melted butter over the ingredients and mix until completely combined. The mixture should bear a distant resemblance to pudding. Set aside.

Prepare the batter:

In a medium bowl, combine the flour, cornstarch, baking powder, salt, nutmeg, cloves, and ginger. Set aside momentarily.

In a bowl fitted with a whisk attachment over medium speed, whisk together the melted butter, milk, and eggs until combined. Add the brown sugar and whisk until combined. Stop the mixer and fold in the rolled oats and cinnamon chips.

Sift the flour mixture over the butter/milk/oats/cinnamon chip mixture. Fold carefully until just combined. Be careful not to over mix, or the batter will be tough.

Pour half the batter over the prepared loaf pan. Breaking the cinnamon filling into small pieces, add it to the entire surface of the batter. Add the remaining batter, and then sprinkle with the crumb topping.

Bake the muffins for 40-45 minutes, or until the topping is a light golden brown and a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool for about 5 minutes. Remove cake from, inverting it onto a rack and allow to cool completely.


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