Ingredients
1tbspall-purpose flour,for coating the pan
2cupsall-purpose flour,spooned and leveled
1cupgranulated sugar,plus 2 tbsp
1tspsalt
10tbspunsalted butter,(1¼ stick), firm and cold
1tspbaking powder
½tspbaking soda
¾cupbuttermilk,room temperature
1large egg,room temperature
2tsppure vanilla extract
⅔cuplight sugar,or dark brown, packed
2tspground cinnamon
Preparation
Preheat the oven to 350 degrees F. Generously spray a 9-inch springform pan with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 tablespoon of flour and tap out the excess.
Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs.
Place 1 cup of the butter-flour mixture in the refrigerator until ready to use.
Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture.
Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth.
Spoon the batter into the prepared springform pan, smoothing the top. Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
Bake the cake for about 45 to 55 minutes until the center is firm and a toothpick inserted in the center comes out clean.
Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.
Serve and enjoy!
