Cinnamon Velvet Crumb Cake

The smell of cinnamon makes a house feel so warm and welcoming, which makes this recipe perfect for dinner parties. Make sure there is plenty to go around as guests may find it difficult to only eat one piece.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 40

Servings people

Ingredients

Cake

¾ cup unsalted butter (room temperature)
1 cup white sugar
3 cups Bisquick
1 tsp baking powder
1 tsp salt
2 tsp vanilla extract
2 eggs
1 cup sour cream (room temperature)

Cinnamon Swirl

2 tsp cinnamon
¼ cup brown sugar

Crumb Topping

1½ cups Bisquick
5 tbsp softened butter
½ cup brown sugar
¼ cup white sugar
2 tsp cinnamon
¼ tsp salt

Instructions

Preheat the oven to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
In a large mixing bowl, cream together three-quarters of a cup of unsalted butter with one cup of white sugar. With an electric hand mixer, beat in two eggs, one at a time until well combined. Mix in two teaspoons of vanilla extract.
In a separate bowl, sift together three cups of Bisquick, one teaspoon of baking powder, and one teaspoon of salt. Mix the dry and wet ingredients together until combined. Beat in one cup of sour cream until well blended.
Pour half of the cake batter into the prepared pan and set aside, while preparing the cinnamon swirl.
Mix one-quarter cup of brown sugar and two teaspoons of cinnamon together in a small mixing bowl. Sprinkle evenly over the top of the cake, and cover with the remaining batter. Swirl lightly with a knife. Set aside while preparing the crumb topping.
With a fork mix one and one-half cups of Bisquick, five tablespoons of softened butter, one-half cup of brown sugar, one-quarter cup of white sugar, two teaspoons of cinnamon and one-quarter teaspoon of salt. Sprinkle the crumb mixture evenly over the top of the cake and bake for forty minutes, or until a toothpick inserted into the middle of the cake comes out clean.