One of the most popular and well used spices at the bakery is cinnamon. I love working with cinnamon and we purchase it in 5lb containers at a time. This is a great recipe to do with the whole family since everyone is waiting out the current situation. This recipe can be made in a lot of different forms; a cake pan, muffin pan, cupcake pan by just separating the batter differently. I made mine with a muffin pan because my wife loves muffin shape and size and they are easy to store or freeze.
There are two parts to this recipe…one is the cake and the other is the filling & topping. Preheat your oven to 350 degrees and line a muffin pan with 6 paper liners

Cake Batter
2 cups of all purpose flour
3/4 cup milk
3/4 cup sugar
1/2 cup sour cream
1 egg
1/2 cup unsalted butter (melted)
2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
In a stand mixer fitted with a whip, mix the flour, sugar, baking powder and salt together. Then add in the sour cream, butter, milk, egg and extract until well incorporated. Set off to the side.
Filling and Topping
1 cup all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 cup cold butter (cubed)
In a medium bowl add the flour and sugars and mix well. Add in the cold butter cubes. Using a pastry cutter blend in the butter until you form a crumb type mixture.
Line a muffin pan with paper liners and lightly spray the pan with a vegetable spray. Using a small ice cream scoop or a tablespoon add approximately two scoops of batter (1/2 filled) Then add a large table spoon of the filling. Now fill with another two scoops of filling and top it off with more of the topping. Bake for 35 minutes until a toothpick comes out clean. Remove from the pan after slightly cooled and place on a cooling rack.
Enjoy
Chef Brian Klauss