Yes, we did it again. A 9×13 that doesn’t look like one.
You all loved and baked our marble cake, and yes, we know you did, because we got all your enthusiastic feedback and photos! Thank you for that!
One of our readers (@moonlightlayette) shared that she turned the swirl into a cinnamon swirl, and that got us thinking. What if we did the same and transformed this recipe into a cinnamon cake? With crumbs? And lots of fall-ish flavor and feel?
We gave it a try. And a new favorite was born.
Combine all the wet ingredients.
Add the dry ingredients
and mix
until a batter forms.
Remove about 1 cup of batter from the pan and add the cinnamon and the boiling water
Drizzle the batter with the cinnamon batter
and, using a fork
marbleize it.
In a larger bowl
combine the crumbs ingredients
until large crumbs form.
Evenly spread the crumbs over the cake.
Serve this for kiddush on Rosh Hashanah, or in the Sukkah with some tea. Whatever you do, this cake is a sure hit.
Cinnamon Swirl Crumb Cake
Ingredients
For the batter:
- 1 cup oil
- 1 cup juice (either orange juice or apple juice)
- 3 eggs
- 3 cups flour
- 2 cups sugar
- 1 tbsp vanilla sugar
- 2 tsp baking powder
For the cinnamon swirl:
- 1 tsp cinnamon
- 1 tbsp boiling water
For the crumbs:
- 2 cups flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 tsp vanilla sugar
- 1 egg
- ½ cup oil
- scant tsp cinnamon
Instructions
- Preheat oven to 350°F.
- In a 9×13 pan, combine all the wet ingredients (oil, juice and eggs). Using a fork or a whisk, mix until combined.
- Add the dry ingredients (flour, sugars, baking powder) and mix until a batter forms.
- Remove about 1 cup of batter from the pan and add the cinnamon and the boiling water (yes, you will need one extra small bowl for this).
- Drizzle the cinnamon batter, and, using a fork, marbleize it.
- For the crumb topping: In a larger bowl, combine the crumbs ingredients until large crumbs form. Don't overmix. Best to use your hands for this step. Evenly spread the crumbs over the cake. You might have too much, reserve some in the freezer for another use (or the same cake, next week).
- Bake for 1 hour, or until a toothpick inserted comes out dry.
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