Vanilla and Cinnamon Crumb Cake

Recipe by looneytunesfan
READY IN: 1hr 15mins




  • 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.