Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Mexican Crumb Cake
Delectable and Soft Cinnamon Cake, filled with a sweet cinnamon filling and topped with light coconut glaze makes up Mexican Crumb Cake
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Course:
Dessert
Cuisine:
Mexican
Servings:
6
Slices
Calories:
988
kcal
Author:
Wendy
Ingredients
½
cup
unsalted butter
softened
¾
cup
sugar
1
teaspoon
vanilla
1
egg
room temp
2
cups
flour
2
teaspoon
baking powder
pinch
salt
1
tablespoon
cinnamon
¾
cup
milk
Filling Ingredients
3
tbsp.
butter softened
1
tbsp.
Cinnamon
1
tsp.
Cayenne
½
cup
flour
½
cup
packed brown sugar
Topping Ingredients
5
tablespoon
butter softened
¾
cup
flour
½
cup
packed brown sugar
1
tablespoon
cinnamon
1
tablespoon
sugar
Glaze Ingredients
4 to 6
tablespoons
coconut milk
½
teaspoon
coconut extract
½
teaspoon
vanilla extract
2
cups
powdered sugar
sifted
Instructions
Preheat the oven to 350F.
In the bowl of a stand mixer, add the butter and sugar and mix on medium until fully combined.
Make sure to be scraping down the sides occasionally.
Add the vanilla and egg, to the mixture and mix until combined.
In a medium bowl, add the flour, baking powder, cinnamon, and salt.
Whisk to combine.
Add one half of the flour mixture to the butter mixture.
Mix to combine.
Add the milk to the mixture and combine.
Add the rest of the flour and continue to mix until combined.
Filling Directions
In a small bowl, add the softened butter, flour, sugar, cayenne, and cinnamon.
Work it together with your hands until soft crumbs form.
Set to the side.
Topping Directions
Add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form
Spray a 9x9 baking pan with non-stick baking spray.
Pour in ½ of cake batter, making sure to evenly spread the whole pan.
Sprinkle the filling over top evenly over the batter.
Now pour in remaining cake batter, and spread carefully across the top of the filling.
Sprinkle the topping over the top and press lightly into the batter.
Bake in the oven for 45-50 minutes.
Glaze Directions
Add all of the glaze ingredients into a medium bowl and use a hand mixer, mix until combined.
Allow to cool before adding the coconut glaze.
Once cooled drizzled the glaze over the cake and serve.
Notes
If you do not like coconut glaze you can make a vanilla glaze with milk, powdered sugar, and vanilla extract.
Nutrition
Serving:
1
Slice
|
Calories:
988
kcal
|
Carbohydrates:
162
g
|
Protein:
10
g
|
Fat:
36
g
|
Saturated Fat:
22
g
|
Cholesterol:
112
mg
|
Sodium:
340
mg
|
Potassium:
221
mg
|
Fiber:
5
g
|
Sugar:
104
g
|
Vitamin A:
1384
IU
|
Vitamin C:
1
mg
|
Calcium:
229
mg
|
Iron:
5
mg