INGREDIENTS
- BROWN SUGAR SPRINKLE
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- TOPPING (see notes below)
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup butter, COLD
- 1 teaspoon cinnamon
- CAKE
- 3/4 cup milk
- 2 teaspoons vinegar
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla
- 1/4 cup butter, melted
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In a small bowl, mix together brown sugar and cinnamon for the Sprinkle. Set aside.
- Pour all Topping ingredients in a medium bowl. Use a pastry cutter to mix and cut cold butter into pea size crumbles. Use your hands to squeeze all ingredients together until completely combined and almost paste-like, in a big, somewhat crumbly ball. Set aside. (OR you can put all Topping ingredients into the bowl of a stand mixer and beat with a paddle attachment until a ball is formed.) Set aside.
- For the Cake, measure milk in a glass liquid measuring cup. Add vinegar and stir. Set aside while you mix the rest of the cake ingredients.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Make a well in the middle of the mixture.
- Add egg, vanilla, and milk and vinegar mixture, into the well. Whisk all ingredients together until just almost combined.
- Add melted butter, and whisk until just combined and smooth.
- Spray an 8×8 or 9×9 inch pan with non-stick cooking spray.
- Pour 2/3 of the cake batter into the pan. Spread evenly over the bottom.
- Evenly sprinkle the Sprinkle on top.
- Pour the remaining cake batter on top. Using a butter knife, carefully spread the batter over the sprinkle until it is completely covered. Use the knife to lightly swirl the cake batter and sprinkle together, in a back and forth swirl.
- Crumble the Topping mixture over the cake until completely covered.
- Bake about 40 minutes or until a toothpick inserted in the middle comes out mostly clean.
NOTES
1. If you don’t prefer a think crumble top and would like more cake, half the Topping recipe. I usually half it because I like more cake than crumble. 2. If you don’t have a pastry cutter or stand mixer, you can use knifes to cut the cold butter into the flour and brown sugar for the Topping.
