Vanilla and Cinnamon Crumb Cake

Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
  2. Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
  3. To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
  4. Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
  5. Pour into a small bowl and set aside.
  6. If not using immediately, refrigerate until needed.
  7. To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
  8. Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
  9. The mixture will be loose.
  10. Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
  11. Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
  12. Do not overbeat.
  13. Spread the batter evenly into the prepared springform pan.
  14. Sprinkle the top evenly with the crumb topping.
  15. Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
  16. Do not overbake, or the cake will be dry.
  17. Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
  18. Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
  19. Store at room temperature for up to 3 days.


Most Helpful

I chose to make this for the tag game and unfortunately tried while not feeling well. I don't know what I did wrong, but the crumb mixture wound up being the consistency of almost cookie dough consistency. I made the recipe as written and the flavors were very nice, but the topping error kept this from being as wonderful as the recipe sounds. I am not giving this a rating, because it was my error. I thought by posting this others would be careful when assembling the crumb topping.

Mareesme June 17, 2007

Because I was making this to serve with a meat meal, I didn't use dairy sour cream, substituting Tofutti's Sour Supreme instead. I shouldn't have bothered. I decided to make this last night for tonight's Sabbath dinner, and it smelled so good cooling on the counter I just had to have a taste. We were going to be "just family" for dinner, so a missing piece would not go amiss. But my daughter Didi came over to see why I was groaning in pleasure and of course, she had to taste, and then she offered a taste to her friend who came over to study with her. Mistake #2 was letting this stay on the counter overnight, albeit covered in Saran wrap. Sushiman's son came in sometime around midnight and polished off another quarter of the cake (he's a growing boy with an appetite to match). Then I had to have a slice with a cup of tea this morning. There's about 1/3 of the cake left, so I might as well make another for dessert not, except I'm out of Sour Supreme. I should have just gone with the dairy sour cream and treated everyone to a sweet Thursday night. Thanks for the recipe, now I know it's going to be a hit!

Mirj June 14, 2007

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