My Reviews (26)

Cinnamon Crumb Cake

This is a recipe for a quick and easy crumb cake with a cinnamon sugar topping. It doesn't even need icing.
Reviews (26)

13 Sep 2012
Reviewed by: Mary D.
Good and very simple. Not too exciting. Would be good with whipped topping.
(Review from Allrecipes USA and Canada)
08 Sep 2012
Reviewed by: jfree52
I love coffee and anything that goes with it! This cake has a great balance between moisture and crumble. I only had rice milk on hand at the time, but it still came out great. Super easy as well!
(Review from Allrecipes USA and Canada)
18 Jan 2012
Reviewed by: krissy2696
This was a very simple cake to make, and instead of using the exact recipie, I used the variations that Chelsea Rose used in her review here, adding the cinnamon and vanilla to the batter, and omitting the butter from the topping and using brown sugar instead. I cooked it at 325 for 22 mins. in a dark coated pan. It tasted very good, though the batter still seemed to lack something.. but cant seem to place my finger on it. maybe im just used to the cinnamon bundt cakes that have a the cinnamon swirled through them.. I think the next time I make this, I will try to layer cinnamon and brown sugar in between by spreading the batter 1/2 at a time. Does that make sense? lol Over all though, it turned out yummy. Great cake to make in a hurry.
(Review from Allrecipes USA and Canada)
30 Jul 2009
Reviewed by: chelseaxlol
This was AMAZING. Soft, moist, and the topping was pretty sweet. I added nutmeg,and brown sugar in the topping. I didn't have enough flour so i used bisquick, yet it came out so delicious. Really quick and easy. I will definately make this again.
(Review from Allrecipes USA and Canada)
08 Feb 2008
Reviewed by: brandy
UPDATE: ** Below is my original review, but I wanted to lower my rating to 2 stars. I just made this cake again. This time I was short on butter, but I had some shortening, so I used it in the batter, but still used butter for the topping. I was extremely disappointed with the results. The cake was very dense, and the flavor was off. For those of you who have tried and were disappointed, or who are thinking of trying it, just skip the shortening and use butter. The cake will be richer, fluffier, and have more flavor. Last time, I just used butter exactly in the amount called for shortening, and cut it in as the recipe says, and it was much nicer. Also, try adding vanilla to the batter, and making extra topping to put in the middle of the cake. Hope this helps!! ORIGINAL REVIEW: **** This cake had a nice flavor. I don't think it tasted exactly like a snickerdoodle though; it actually reminded me of a box mix that used to be available for a coffee cake that came with its own disposable pan in the box. Anyway, I doubled the crumb topping because it didn't seem like enough. Next time, I think it would be a lot nicer if I put half of that into the cake itself, and make it into more of a coffee cake. Also, I used real butter instead of shortening, substituted one-for-one, to avoid the use of chemical by-products, and I added a teaspoon of vanilla. These changes worked well. In short, it's an easy and nice recipe, if you want coffee cake, but no substitute for snicke
(Review from Allrecipes USA and Canada)
23 Nov 2006
Reviewed by: RAZZ116
I was not impressed with this recipe. I did as some of the other reviewers suggested and added vanilla and cinnamon to the batter. The cake was very flat and dense, not at all light and fluffy like I expect coffee cake to be. Husband and I were very disappointed.
(Review from Allrecipes USA and Canada)


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