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Make the topping by combining melted butter, brown sugar, white sugar, and cinnamon in a bowl
Add flour to the topping mixture and mix just until the flour is absorbed by the butter
Set the crumb topping aside
Cream together margarine and sugar until light and fluffy
Add eggs one at a time to the margarine mixture, mixing well after each addition
Split the vanilla bean lengthwise, scrape out the seeds, and add to the batter
Add sour cream and heavy cream to the batter and mix until smooth
In a separate bowl, combine flour, baking powder, and baking soda
Add the dry ingredients to the wet mixture and gently fold just until combined
Pour half of the cake batter into a greased baking pan and spread evenly
Sprinkle half of the crumb topping over the batter
Top with the remaining cake batter
Finish with the remaining crumb topping
Bake at 350°F for 55 minutes, or until set
Allow to cool and sprinkle with powdered sugar