If you’re looking for a quick and easy sweet treat. This is the recipe for you. The best part of this recipe is it’s great for breakfast with tea or coffee, brunch or as a dessert. My family lovesssssss this cake. So, of course, I had to share it with you.
Let’s dive right in and start baking!
1/4 C organic cane sugar
1/4 C organic sprouted spelt flour
3 Tbsp organic grass-fed butter (cut into small pieces)
1/2 tsp organic cinnamon
1 1/2 C organic sprouted spelt flour
1 organic egg
3/4 C organic almond milk
2/3 C organic cane sugar
1/4 C organic grass-fed butter (melted) or ghee
2 tsp aluminum free baking powder
1 tsp cinnamon
1/2 tsp soursop leaf powder (*optional….this is my way of adding in nutrients without the family detecting )
1/2 tsp sea salt
Preheat oven to 375°
Butter and flour an 8×8 baking pan.
In a medium bowl add your crumb topping ingredients. Mix together until everything resembles crumbs. Set aside.
In a large bowl with a stand or hand mixer. Add the wet ingredients, sugar, milk, butter, and egg. Mix until everything is evenly mixed.
Next add your dry ingredients, flour, baking powder, cinnamon, soursop leaf powder, and salt. Mix until batter is nice and smooth.
Transfer batter into baking pan, get it all smooth and level. Sprinkle on the crumb topping.
Bake for 25-30 minutes.
Whenever the family wants a sweet treat and I just want something delicious, quick and easy….this is my go to.
So let me briefly share what I love about soursop leaf. The leaves are full of nutrients, great for the lymphatic system and more. I add it to my baked goods and smoothies for its many nutrients.
Please, research more about the leaf and fruit to learn more and see if it can benefit you too.
(This is not medical advice, just me sharing one of my baking essentials for adding nutrients to my sweet treats.)
I hope you will give this recipe a try and enjoy it as much as my family does.
Thank you for taking the time to stop by I greatly appreciate it.
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Until Next Time,
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