Cinnamon Crumb Cake
|Butter||4 Tablespoon, softened|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Graham cracker crumbs||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg||1 Large (At Room Temperature)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (At Room Temperature)|
Heat the oven to 375 degrees.
Butter a 9 inch cake pan and dust with flour.
Make the topping in a bowl by combining the butter, sugars, graham cracker crumbs and cinnamon.
Work the mixture with your fingertips until it resembles coarse meal.
Set aside until ready to use.
In another bowl beat the butter with the sugar until light and creamy.
Beat in the egg and the vanilla extract.
Sift together the flour, baking powder and salt and add half the dry ingredients to the butter mixture, followed by half the buttermilk.
Repeat the process with the rest of the dry ingredients, then the rest of the buttermilk, making a smooth batter.
Spread the batter evenly in the prepared pan and sprinkle with the reserved topping.
Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
Remove to a wire rack and cool for 10 minutes before removing the cake from the pan.