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Cinnamon Crumb Cake

Cinnamon Crumb Cake

A soft crumb cake with sour cream and vanilla and a cinnamon streusel topping.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Cakes, Desserts
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

Crumb topping
  • ⅔ cup (130 g) dark or light brown sugar
  • ¾ cup (95 g) all-purpose flour
  • 2½ teaspoons ground cinnamon
  • 6 tablespoons (85 g) cold butter, cut into cubes
Cake
  • 1⅓ cups (165 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick, 112 g) butter, softened
  • ¾ cup (150 g) sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (120 g) sour cream
  • 2 tablespoons (30 ml) milk
Glaze (optional)
  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons (30 ml) milk or heavy cream

Method
 

  1. Preheat the oven to 350°F (180°C) and grease an 8-inch (20 cm) square pan.
Crumb topping
  1. Mix the brown sugar, flour, and cinnamon. Add the cold butter and rub it in with your fingers until you have a lumpy, crumbly mixture.
  2. Put it in the fridge while you make the cake batter.
Batter
  1. In a bowl, mix the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, beat the butter and sugar until smooth. Add the eggs, vanilla, and sour cream and mix.
  3. Add the dry ingredients and mix just until even. Add the milk and mix briefly.
  4. Pour half the batter into the pan and sprinkle with half the crumbs. Pour in the rest of the batter and top with the remaining crumbs.
  5. Bake for 32–35 minutes, no longer, until a toothpick inserted in the center comes out dry.
  6. Stir together all the glaze ingredients and drizzle over the cake. Slice and serve warm or at room temperature.

Notes

Dairy-free (pareve) substitutions
  • Butter → dairy-free margarine or butter sticks, or refined coconut oil.
  • Sour cream → soy yogurt, coconut cream, or plant-based cooking cream.
  • Milk → soy, almond, or oat milk.
  • Glaze → use soy, almond, or oat milk, or water.
Storage
  • Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.