Prep time
Cook time
Total time
Don't let the cake's somewhat innocuous, straightforward appearance fool you
Recipe type: baking
Serves: 8-10
  • 1 Tbs. Flour, for coating the pan
  • 2 C. all-purpose flour
  • 1 C. + 2 Tbs. granulated sugar
  • 1 tsp. salt
  • 10 Tbs. (1¼ stick) unsalted butter, firm and cold
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¾ C. buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 2 tsp. vanilla
  • ⅔ C. light or brown sugar
  • 2 tsp. ground cinnamon
  1. Preheat oven to 350 degrees. Generously spray a 9-inch springform pan (or baking dish) with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tbs. of flour and tap out the excess.
  2. Whisk the flour, sugar, and salt together in a large mixiing bowl until combined. Cut in the butter in very small piecs using a pastry blender or mix with a fork until the mixture resentmbles coarse crumbs. Set aside 1 cup of the butter/flour mxture.
  3. Mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg and vanilla -- you may want to do this with a mixer. The batter is very, very thick. Vigorously mix everything together until the batter is smooth, fluffy and resembles frosting-- about 2 full minutes. Spoon the batter into the prepared springform pan, smoothing the top.
  4. Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the curmbs over the batter, pressingly lightly so they stick. Bake the cake until the center is firm and a toothpick inserted into the center comes out clean -- about 50-58 minutes (mine only took 47 minutes).
  5. Allow to cool for 10 minutes, then remove the sides of the springform pan and allow cake to cool completely before serving (about 2 hours).
  6. Make ahead tip: Cake tastes best on day 1 or day 2. The cake may be made in advance. Store covered at room temperature for up to 1 week.
Recipe by Portland Sampler at