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Cinnamon Swirl Crumb Cake

I’m gonna be straight with ya’ll. This cinnamon swirl crumb cake ain't purty. Oh, I’m sure someone much more talented can photograph the crap out of this cake and make it look hella appetizing. I’m just not that chick.


For the topping

  • 1/3 cup Light brown sugar packed
  • 1/4 cup Old fashioned rolled oats
  • 1/2 cup All-purpose Flour spooned then leveled
  • ¼ teaspoon Ground cinnamon
  • ¼ teaspoon Freshly grated nutmeg
  • Pinch of cloves
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Melted unsalted butter

For the filling

  • 1/2 cup Light brown sugar packed
  • 1 ½ teaspoon Ground cinnamon
  • 3 tablespoons Melted unsalted butter

For the batter

  • 1/2 cup 1 stick Unsalted butter, melted and somewhat cooled
  • 3/4 cup Milk
  • 2 large Eggs
  • 1/2 cup Old fashioned rolled oats
  • 3/4 cup Brown sugar packed
  • 1/2 heaping cup Cinnamon chips
  • 1 ¾ cup All-purpose flour lightly spooned then leveled
  • 1 tablespoon Cornstarch
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • ¼ teaspoon Freshly grated nutmeg
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon Ground ginger


  • Preheat your oven to 350°F. Lightly spray a 9x5’ loaf pan and line the bottom with a piece of parchment paper. Set aside.

Prepare the topping:

  • In a medium sized bowl combine brown sugar, flour, oats, ground cinnamon, nutmeg, cloves and vanilla extract. Pour melted butter over ingredients and mix together with a fork or your hands until crumbly. Set aside.

Prepare the filling:

  • In a small bowl combine brown sugar and ground cinnamon. Pour the melted butter over the ingredients and mix until completely combined. The mixture should bear a distant resemblance to pudding. Set aside.

Prepare the batter:

  • In a medium bowl, combine the flour, cornstarch, baking powder, salt, nutmeg, cloves, and ginger. Set aside momentarily.
  • In a bowl fitted with a whisk attachment over medium speed, whisk together the melted butter, milk, and eggs until combined. Add the brown sugar and whisk until combined. Stop the mixer and fold in the rolled oats and cinnamon chips.
  • Sift the flour mixture over the butter/milk/oats/cinnamon chip mixture. Fold carefully until just combined. Be careful not to over mix, or the batter will be tough.
  • Pour half the batter over the prepared loaf pan. Breaking the cinnamon filling into small pieces, add it to the entire surface of the batter. Add the remaining batter, and then sprinkle with the crumb topping.
  • Bake the muffins for 40-45 minutes, or until the topping is a light golden brown and a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool for about 5 minutes. Remove cake from, inverting it onto a rack and allow to cool completely.