Prep 20 mins
Cook 55 mins
- 354.88 ml cake flour
- 158.51 ml sugar
- 7.39 ml ground cinnamon
- 4.92 ml pure vanilla extract
- 147.89 ml cold unsalted butter, cut into small pieces
- 88.74 ml unsalted butter, at room temperature
- 177.44 ml sugar
- 3 large eggs
- 9.85 ml pure vanilla extract
- 532.32 ml cake flour, unsifted
- 7.39 ml ground cinnamon
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 236.59 ml sour cream (not fat-reduced)
- Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
- Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
- 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.
- Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
- Pour into a small bowl and set aside.
- If not using immediately, refrigerate until needed.
- 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.
- Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
- The mixture will be loose.
- Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
- 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.
- Do not overbeat.
- Spread the batter evenly into the prepared springform pan.
- Sprinkle the top evenly with the crumb topping.
- 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).
- Do not overbake, or the cake will be dry.
- Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
- Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
- Store at room temperature for up to 3 days.
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.
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!