Making Life Delicious Since 1983

Cinnamon Types & The Best Breakfast Cake Ever

Almost daily, we have customers ask us which of our 3 Cinnamon types is the best or our favorite. It’s a deliciously difficult decision but in this video, we break down the basics for you and explain the best uses for each and some flavor profiles.

If this has left you inspired to do some cinnamon featured baking, we love this recipe for a Cinnamon Strudel Crumb Cake which your family will love as a weekend breakfast cake!

Cinnamon Strudel Crumb Cake

For the Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup salted butter (at room temperature)
2 teaspoon Vietnamese cinnamon
For the Cake:
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Vietnamese Cinnamon
1 large egg (beaten)
3/4 cup granulated sugar
1/3 cup melted butter (salted or unsalted)
1/2 cup milk
1 teaspoon vanilla extract

Gather the ingredients.
Heat the oven to 325 F. Butter and flour an 8-inch or 9-inch square or round layer cake pan.
In a small mixing bowl, combine 1/2 cup of brown sugar with 1/4 cup of all-purpose flour and the cinnamon.
Stir to blend, then work in the 1/4 cup of softened butter with a fork or your fingers until the mixture feels crumbly. Set the streusel aside.
In a medium bowl, combine the 1 1/2 cups of all-purpose flour with the baking powder and salt; blend thoroughly with a whisk or spoon, then set it aside.
In a mixing bowl with an electric mixer, beat the egg lightly and then beat in the sugar and the 1/3 cup of melted butter. Add the milk and vanilla and blend well. Stir in the flour and mix the batter on low speed until well-blended.
Spread the batter in the prepared baking pan.
Sprinkle the brown sugar streusel topping evenly over the batter.
Bake the cake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Partially cool it in the pan on a wire rack.
cinnamon olde town spice shoppe

Recipe inspiration and image from

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