McCormick Spring Look Book and Cinnamon Crumb Cake Recipe
Well folks, It looks like I am sticking to at least half of my New Year’s resolution this year. As you may remember, I resolved to bake more and complain less. Well, we are almost to the end of April, and I have baked a lot more. I’ve fallen off the daily loaf of bread baking wagon for a while, but I have baked more cakes and snacks for the Dakotakids. Because, folks…six kids can power through a lot of baked goods!
Mom Central and McCormick asked me to check out the new Look Book feature on the McCormick web site and I figured that it was a great kick in the pants to try some new recipes!The Look book was a great way to see photos of many recipes at once, and once I “like” one it is placed in my own personal cookbook! Perfect for a visual person like myself.
First off, I love McCormick spices. They have been a staple in my kitchen, and in my mother’s and grandmothers kitchen. I enjoyed the how old are your spices page on the website. (Hey mom! I think some of yours may be past their prime!). I learned that spices, while they may not spoil, do have a shelf life, so for best flavor you should use them sooner rather than later!
I had a lot of trouble deciding on what recipe to bake for this post. So many looked really good! There are however, a few Dakotapam truths:
- If I have to make a trip to the store for an ingredient, the recipe will cost me 2000 times more than I intended it to cost, because I am the queen of impulse grocery buys.
- If it is a fussy recipe (like these really awesome looking decorated cupcakes), I’m probably not going to have the attention span or artistic flair to pull it off.
- I don’t have the fortitude for a multi-step recipe…I don’t want to bake a cake to be topped with cheesecake…I love to eat these types of creations, but I don’t have the patience to create them.
I also really, really, really love cinnamon (I’ve recently learned that Dakotapastor does not share this love). So I was torn between the Cinnamon Pull Apart Bread (since my friend Ewe will not share her top-secret recipe) or the Cinnamon Crumb cake. I had all the needed ingredients and a willing set of taste testers!
- 2 cups flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons McCormick® Cinnamon, Ground
- 1 cup (2 sticks) cold butter, cut into chunks
- 1 package (18 1/4 ounces) white cake mix
- 1 egg
- 1 cup sour cream
- 1/4 cup (1/2 stick) butter, melted
- 1 teaspoon McCormick® Pure Vanilla Extract
- Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
- Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
- Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.
- Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.
Blueberry Crumb Cake: Prepare topping and batter as directed. Spread batter in baking pan. Sprinkle with 1 cup blueberries, then the topping mixture. Bake 45 minutes.
I participated in a campaign on behalf of Mom Central Consulting for McCormick. I received product samples and a promotional item to thank me for participating.
Take a look through the McCormick Look Book, what recipe do you want to try next?