Featured post by Kelly of The Nourishing Home
This moist, delicious cinnamon crumb cake is one of our favorite sweet treats! You can make a cake or cupcakes with this recipe, and it tastes great with either a simple sprinkling of walnuts on top, or a sweet Nut Crumble Topping. (See recipe variations below.)
Soaked Cinnamon Crumb Cake
2 cups organic whole spelt flour
½ cup thick-cut organic rolled oats
1 cup plain organic whole milk kefir (or cultured buttermilk)
½ cup honey
Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine. (Mixture will resemble a very sticky dough.) Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
¼ cup Rapadura (or sucanat or coconut sugar)
½ cup butter, softened
¼ cup coconut oil, solid
1 tsp baking soda
1 tsp baking powder
½ tsp pure vanilla extract
½ tsp, plus ¼ tsp ground cinnamon
¼ tsp Celtic sea salt
Crispy Walnuts (use walnuts for your choice of topping options listed below)
Once soaking time is completed, preheat oven to 300 degrees. In a medium-sized bowl, using an electric mixer, beat together the Rapadura, butter and coconut oil, until creamy. Add the egg, vanilla, baking powder, baking soda, cinnamon and salt; mix until incorporated. Add the butter mixture to the soaked batter and thoroughly combine using electric mixer. Place in a well-oiled 9×9-inch *baking pan.
You have two choices of toppings for this yummy cake:
1. Sprinkle the top with a little Rapadura, ground cinnamon and one cup of crispy walnuts, OR
2. Top with the Nut Crumble topping (see recipe below).
Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5-10 minutes before slicing. Mmm!
Optional Nut Crumble Topping:
In a small bowl, add 3/4 cup of finely chopped crispy walnuts, 1 tablespoon of rapadura (or sucanat or coconut sugar), 1/4 teaspoon ground cinnamon and 2 tablespoons of melted butter. Mix well to combine. Spoon mixture evenly over top of cinnamon crumb cake and bake as directed above.
Optional Cinnamon Crumb Cupcake Variation:
Instead of using this recipe to make a cake, my friend Brooke had the great idea to make cupcakes instead. You can make about 1 1/2 dozen cupcakes with this recipe. Simply spoon batter into muffin cups until 2/3 full. Then top with the Nut Crumble Topping. Bake at 300 degrees for 25-28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5-10 minutes in muffin tin. (Due to the deliciously crumbly nature of this recipe, your cupcake is probably best eaten with a fork.)
Kelly Smith loves the Lord, her family and sharing her passion for real food cooking and meal planning with others. She is a part-time healthcare writer and a full-time wife and mother to two awesome boys. Kelly’s real food journey began four years ago when she was diagnosed with an autoimmune disorder. Since then, the Lord has blessed her with an amazing recovery – a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge of cooking and meal planning via her facebook page: www.facebook.com/TheNourishingHome. She hopes to launch a blog in June 2011.
If you enjoyed this post, subscribe to Like a Bubbling Brook email updates – it’s free and delivers new posts about faith, homemaking, and real foods right to your inbox.
Please Visit Our Current Sponsors & Affiliates:
Directive 21– Berkey water systems, seed banks, emergency kits, and more
Lilla Rose – Beautiful and functional hair jewelry
The Modest Mom – Stylish, modest skirts for everyone
Rod & Staff Books – Bible-based homeschool curriculum
Amazon Mom – Save money on diapers, wipes, and more!
Would you like to be a sponsor?