This makes 3 individual cakes. If you want to make more, repeat the recipe rather than attempting to straight up double/triple the ingredients.
Preheat the oven to 350 and grease the bottoms of three cups of a jumbo muffin pan.
I find it easiest to put a little butter on some plastic wrap to grease the pan. No mess on your fingers.
Mix your sugars together.
Add your flour, cinnamon, salt, and baking powder and combine.
Add your butter. Use a fork or your fingers to mix it until it reaches the texture of crumbs.
Like so. Put 1/4 cup of the crumb to the side for topping.
In another bowl, mix buttermilk (I'm using sour milk because I didn't want to buy buttermilk for just this recipe), baking soda, vanilla and egg white.
Whisk works best.
Pour over crumb mixture.
Stir with fork until you have a batter.
Divide evenly between the muffin cups.
Divide reserved crumb mixture over batter and lightly press in.
Bake for 15 minutes or until a knife stuck in the center comes out clean.
Let cool on rack.
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- 2/3 cup plus 2 Tbsp all-purpose flour
- Pinch salt
- 1/8 tsp baking powder
- 1/4 tsp cinnamon
- 3 Tbsp room temperature butter
- 1/4 cup buttermilk or soured milk
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1 egg white