Cinnamon Crumb Cake (7.5 PTS)

Recipe Ingredients

6 tablespoons	90ml	Butter
1 1/4 cups	78g / 2.8oz	All-purpose flour
3/4 cup	120g / 4.2oz	Packed light brown sugar
2 teaspoons	10ml	Ground cinnamon
1/2 teaspoon	2.5ml	Baking soda
1/2 cup	118ml	Fat-free sour cream - *or*
		Plain yogurt - *or*
		Buttermilk
1 teaspoon	5ml	Vanilla
1		Egg yolk

Recipe Instructions

1. Heat oven to 375°. Coat 8 x 8 x 2-inch square baking pan with

nonstick

cooking spray.

2. Melt butter in saucepan. Remove pan from heat. Stir in flour, sugar

and cinnamon until mixture becomes coarse crumbs. Measure out and

reserve 1/2 cup of the crumbs.

3. Whisk baking soda and sour cream in small bowl. Whisk in vanilla and

egg yolk. Stir sour cream mixture into crumb mixture in saucepan,

stirring

until nearly smooth, with only a few small lumps remaining. Spread batter

in

prepared pan. Sprinkle top with reserved 1/2 cup crumbs.

4. Bake in 375° oven 20 minutes or until golden brown and wooden pick

inserted in center comes out clean. Serve warm or at room temperature.

Or

cover and freeze up to 1 month; thaw overnight in refrigerator. Sprinkle

with confectioners' sugar before serving, if desired.

Posted to: AllMagazineRecipes

Per serving: 325.5 cals; 12.5g fat; 7.4g sat fat; 68mg chol; 49.7g carb;

.8g fiber; 4.7g protein; 248mg sodium

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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