Addictive Non-Crumb Cinnamon Cake

This was supposed to be a crumb cake, but the cinnamon “crumbs” sank into the cake 😦 When I saw this I decided it was not going to make it on the blog and was already thinking about how to improve it, but then I tasted it and it changed my mind 🙂

Ingredients (for a 9 inch pan):

  • topping: 1/2 cup packed brown sugar, 1/4 cup flour, 1/4 cup butter, 1 tsp cinnamon
  • 1 cup flour
  • 1 egg
  • 3/4 cup sugar
  • 1/3 cup melted butter
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1/2 cup almond meal
  • 2 tsp baking powder
  • pinch of salt

Preheat oven to 375F and butter a 9 inch baking pan. Make the topping by mixing all the ingredients together until blended.

In a medium bowl, beat the egg with the sugar until blended (1-3 minutes). Beat in the melted butter, almond milk and vanilla, followed by the almond meal. Sift over the flour, baking powder and salt and stir until mixed. Place the batter into the pan and crumble the topping on top. Bake for 20-30 minutes or until the cake is cooked through.

Cut into squares and serve with a delicious cup of coffee in the morning, or as post-dinner dessert, or afternoon snack, but don’t blame me if you can’t stop eating it 🙂

 

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2 Responses to Addictive Non-Crumb Cinnamon Cake

  1. Candy says:

    You can never go wrong with cinnamon 🙂

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