Cinnamon Crumb Cake

When I first moved away from Connecticut in the 1970s, I longed for the cinnamon snack cakes that weren’t available in my new home. So, with much trial and error, I developed this recipe for a dense and moist cinnamon crumb cake. It’s best made with a stand mixer and baked in a bundt pan. It’s a firm cake more akin to a coffee cake or pound cake. It travels well. If you need to carry a cake to work, this one can be stood up on its side in a book bag without falling apart!

Preheat oven to 350° Farenheit.

BATTER

Add ingredients one at a time. Mix thoroughly between each addition.

• 1 stick margarine, softened
• 2 eggs
• 1 1/2 cup granulated sugar
• Zest of 1 lemon
• Juice of 1 lemon
• 8 oz. sour cream

Sift together:

• 3 cups of flour (measure the 3 cups before sifting)
• 5 tsp baking powder
• 1 tsp salt

Alternate adding dry ingredients to mixer with

• 1/4 cup milk

Mix together thoroughly. Batter should be almost thick enough to creep up the beaters.

CRUMBS

Work with your fingers:

• 1 stick margarine
• 1 cup flour
• 1 cup granulated sugar
• 3 Tbl Cinnamon

The crumb mixture will resemble moist beach sand.

ASSEMBLY

1. Grease & flour the bundt pan.
2. Layer in 1/3 crumbs, 1/2 batter, 1/3 crumbs, 1/2 batter, 1/3 crumbs.
3. Pat gently to seal the last layer of crumbs to the batter.
4. Bake about 40 minutes.
5. Let the cake cool at least 30 minutes before removing it from the pan.
6. Slice to serve.