Cinnamon Crunch Cake: It’s for Bressert!

Cinnamon Crunch CakeStarting off with a Confession this time: I had planned on making blueberry muffins, and it was an epic fail. Like a big horrible fail. Quite literally un-edible fail. Apparently my lack of focus or perhaps a congested head was to blame. While destroying an entire batch along with my whole stock of blueberries, the evening was quickly slipping away and I needed to fulfill my promise on bringing something to work for the following morning.Considering the ragging blizzard taking place outside, leaving wasn’t exactly an option. Well, it was an option, but probably not an intelligent one. Explaining to my insurance company that I REALLY needed blueberries during a blizzard probably wouldn’t be the best idea in the world.

It was getting late and I needed to get something in the oven pronto. When I think breakfast and I’m out of fruit, and didn’t feel like destroying another muffin recipe….it’s a breakfast cake! Could this be a recipe that would come together on accident with a variety of strange ingredients I happened to have in my cabinets?? Why, yes, yes it just may!

Cinnamon and sugar, I love it!! I find the combination comforting, and always manages to hit all my senses perfectly. It’s often my default go-to on where to start a new recipe, whether it’s breakfast, or a dessert. And if it works for both, a Bressert! haha, right?! Maybe not, but I like it.

The aroma of the cinnamon, the smell of the cinnamon sugar cooking in the oven with a buttery cake is an absolute favorite of mine. I hadn’t used my bundt pan in ages, so heck, why not, what better to go with an interesting array of ingredients I have stocked. Cinnamon, sugar, butter, left over homemade pumpkin poptart filling? Um, yes! I had vowed to myself while throwing the ingredients together that if I screwed up two recipes in one night, I wasn’t going to bake for a month.Ready, set, bake!

The Recipe: Although this recipe isn’t overly difficult to put together, it’s a little messy. Hope you have a dishwasher, because I used a vast array of bowls and utensils! Considering it’s the holiday season, this is a great idea for a family gathering if you have company, or not, just make it. It’s really good, eat it all yourself. Bonus: I enjoy chocolate   in things,like in the form of cocoa, but chocolates and candies ect have never really tripped my trigger too much.The trays of sugary sweets, an ‘chocolate-covered-everythings’ around the holidays are nice, but, for other people. Another reason this is a great dish to make and set out, be different, and give your guests a little variety of goodies to sample.

TIP: the pumpkin was a great accidental find and gave the dish not only a beautiful orange huh, but extra moisture. Be creative! Add some mix some Greek Yogurt and some spices!

Cinnamon Crunch Cake

Bowl 1: Bottom Crunch
1 cup flour
1 cup brown sugar
1 1/4 tsp cinnamon
1 stick of butter, softened
Bowl 2: Middle Crunch Layer
1/2 brown sugar
1 tsp cinnamon
Bowl 3: Batter
3/4 cup butter, softened
1/3 cup brown sugar
1/2 sugar
2 eggs
1 tbsp vegetable/canola oil
1 1/2 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup milk
1/3 cup buttermilk
3 tbsp pumpkin galore (pumpkin filling, plus dashes of cloves, cinnamon, nutmeg, salt, tsp of sugar) If you want to skip this part, throw in some greek yogurt the above spices instead.
Preheat oven to 325
Bowl 1: Mix all the ingredients in a small bowl with your hands until combined
Bowl 2: Whisk together the cinnamon and sugar.
Bowl 3: With your mixer, cream butter and sugars on med speed for 1 min. Then add in your eggs, vanilla, and oil on medium speed for 1 min. Then add your milk, buttermilk, and your pumpkin (or yogurt) mixture.
Add in your flour, baking powder, baking sode, and salt and mix only until combined.
1.Spray your bundt pan with cooking spray.
2. Spoon in half the bowl 3 batter mixture. I used a spatula and ran it over the very top of the batter while turning the pan to get a flat even layer.
3. Dump your bowl 2 mixture evenly over the batter and spread evenly.
4. Dump the remaining half of the batter,and again run the spatula level across the top to even it out.
5. Take your bowl 1 mixture and spread it evening over the top, I used my hands and pressed it in gently. This way when it bakes it won’t all crumble off, giving it the batter to adhere to.
6. Bake for 38-40 minutes.

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