Make and share this Vanilla and Cinnamon Crumb Cake recipe from Food.com.
Provided by looneytunesfan
Categories Breads
Time 1h15m
Yield 1 10inch cake
Number Of Ingredients 15
Steps:
- 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.
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Puffer Fish
[email protected]This cake was a complete disaster. It didn't rise properly and the crumb topping was burnt.
Md.mohasin Mlli
[email protected]This recipe is missing some important instructions. It doesn't say what size pan to use or how long to bake the cake.
Taiwo Afuye
[email protected]I found this cake to be a bit dry. I think it would be better with a little more butter or oil.
HAMIDULLAH Jan
[email protected]This cake is a little too sweet for my taste, but it's still very good.
Sipakiah Haerul
[email protected]I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Iesha Young
[email protected]This is my new go-to crumb cake recipe. It's so easy to make and it always turns out perfect.
Javedgul Mengal
[email protected]I made this cake for my friends and they couldn't stop raving about it. It's definitely a keeper!
Farman Khani
[email protected]This cake is so moist and flavorful. It's the perfect comfort food.
chicken sause broccoli yes
[email protected]The crumb topping on this cake is amazing! It's so crunchy and flavorful.
Raffaele Vattimo
[email protected]I love the combination of vanilla and cinnamon in this cake. It's so warm and inviting.
Omar Saqre
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Mohamed Tag
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was a hit at my potluck party.
Adama dibba
[email protected]I'm not a huge fan of crumb cakes, but this one is a definite exception. It's so light and fluffy, and the crumb topping is perfectly crunchy.
Bukenya Gilbert
[email protected]This is a great recipe for a special occasion breakfast or brunch. It's also a delicious dessert.
Bella Hamori
[email protected]I made this cake for my family and they loved it! It was so moist and flavorful, and the crumb topping was the perfect finishing touch.
Atif rana
[email protected]This is the best crumb cake recipe I've ever tried! The vanilla and cinnamon flavors are perfectly balanced, and the crumb topping is out of this world.