Cinnamon Crunch Cake
Cinnamon Crunch Cake is a soft vanilla cake topped with buttery cinnamon sugar and crunchy nuts. It’s simple, cozy, easy to make, and somehow tastes like the bakery version of a warm hug.
Yield: 18
Calories: 189kcal
Materials
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup plus 1 Tbsp. granulated sugar, divided
- 7 Tbsp. unsalted butter, softened and divided
- 1 large egg
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 1/2 cup walnuts or pecans, chopped
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the sugar and 5 Tbsp. butter on medium speed until light and fluffy. Reduce mixer speed to low. Add the egg, heavy cream, milk, and vanilla extract. Mix until combined, scraping down the sides as needed.
- Add the flour mixture and mix just until combined. Don’t overmix. Spread batter evenly into the prepared baking dish.
- Sprinkle the top evenly with the sugar, cinnamon, and chopped walnuts or pecans. Dot the top with remaining 2 Tbsp. butter.
- Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool slightly before serving. Can be served warm, (with or without ice cream), room temperature, or cold, for a slightly more dense texture (great with coffee). Enjoy!
Notes
STORAGE: Cover leftovers tightly and store at room temperature for up to 3 days. You can also refrigerate it for a slightly denser texture.
Nutrition
Calories: 189kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 121mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 269IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg