When we talk about recipes from our childhood, this one is at the top of our list! This recipe was actually a recipe from Young Women Camp 🙂 They scaled down the measurements so we could make it at home. Our mom would make this at night and in the morning it would be waiting on the counter. We couldn’t wait to cut into this moist cinnamony breakfast cake! We now make this recipe for our own families and the kids love it!
Ingredients
2 cups flour
3/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
1/2 cup oil
Topping
1 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
1/4 cup cold butter
Mix brown sugar, cinnamon, and flour together. Cut in cold butter until crumbly.
Directions
- Preheat the oven to 350 degrees and grease a 9×13 pan.
- In a large bowl combine flour, sugars, salt, nutmeg, baking powder, baking soda. Whisk together until evenly combined.
- In a separate bowl, beat the egg, buttermilk, and oil with a whisk.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spread into the prepared pan. Sprinkle the crumb topping covering the cake. With a knife, cut 3 lines lengthwise and 5 lines vertical to “swirl” the crumb topping into the cake batter.
- Bake for 25 minutes.
