Fluffy Cinnamon Yeast Cake with Golden Crumble
A soft, pillowy yeast-raised cake scented with cinnamon and crowned with a crispy golden crumble. Easy to prepare and wonderfully comforting, it is perfect for afternoon tea or a leisurely weekend brunch.
🛒 Ingredients
12 servings
- 1 egg
- 1 tablespoon softened butter
- 2 tablespoons active dry yeast
- 1 cup sugar (for the dough)
- 2 cups warm water
- 1 pinch of salt
- 3 cups all-purpose flour (for the dough)
- Ground cinnamon to taste
- 1 cup all-purpose flour (for the crumble)
- 1 cup sugar (for the crumble)
- 1/4 cup olive oil
- Ground cinnamon to taste (for the crumble)
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Directions
- 1
In a large bowl, beat the egg with the sugar and softened butter for 2 minutes until light and creamy.
- 2
Add the flour, salt, and dry yeast, mixing thoroughly to combine.
- 3
Gradually pour in the warm water, kneading until you achieve a smooth and uniform dough.
- 4
Season the dough with ground cinnamon to taste and fold in gently.
- 5
Transfer the dough to a greased baking pan and leave to rise for 40 to 45 minutes in a warm, draft-free spot until doubled in size.
- 6
Preheat the oven to 350 °F (180 °C) for 10 minutes.
- 7
Make the crumble: combine flour, sugar, and cinnamon in a bowl.
- 8
Drizzle in the olive oil and rub with your fingertips until the mixture resembles coarse, sandy crumbs. Add a little more oil if the texture is too dry.
- 9
Gently scatter the crumble over the risen dough without pressing down, so it stays light and airy.
- 10
Bake carefully at 350 °F for 30 to 35 minutes until the surface is deeply golden.
💡 Chef's Tip
Make sure your water is warm, not hot — temperatures above 110 °F (43 °C) will kill the yeast. For extra crunch, stir a handful of rolled oats into the crumble mixture before sprinkling.
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