Description
Deliciously moist gluten free cinnamon crumb cake with a rich crumbly topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups gluten free flour blend for the cake
- 1 cup sugar or coconut sugar for sweetness
- 1/2 cup almond flour for texture
- 2 large eggs at room temperature
- 1/4 cup unsalted butter melted for richness
- 21/2 teaspoons baking powder aluminum-free
- 1/81/2 teaspoon salt for balance
- 1 cup non-dairy or regular milk for moisture
- 11/2 teaspoon pure vanilla extract for flavor
- 1/3 cup cold butter for crumb topping
- 1 cup gluten free flour blend for crumb topping
- 3/4 cup sugar or coconut sugar for crumb topping
- 11/2 teaspoon ground cinnamon for crumb topping
Instructions
- Mix the Batter: Start by whisking together the gluten free flour blend, sugar or coconut sugar, almond flour, baking powder, salt, and cinnamon in a bowl until blended and aromatic. This helps to evenly distribute the flavors. Avoid overmixing to maintain a light texture.
- Make the Crumb Topping: In a separate bowl, combine the flour blend, sugar or coconut sugar, cinnamon, and cold butter until the mixture resembles coarse crumbs and begins to clump together. This crumbly texture is essential for the cake’s signature feel.
- Combine & Stir Gently: Fold the wet ingredients (eggs, melted butter, milk, vanilla) into the dry ingredients, stirring just until mixed. The batter will appear thick and lumpy, which is desirable to prevent a dense cake.
- Pour into Pan: Gently pour the batter into the greased baking dish, spreading it evenly. Ensure there are no lumps to promote even baking.
- Add Crumb Topping: Evenly sprinkle the crumb topping over the cake batter, leaving some gaps for texture. Use a light touch when distributing to avoid compacting the crumbs.
- Bake & Check Doneness: Place the cake in a preheated oven and bake until golden brown and a toothpick inserted in the center comes out clean. The delightful aroma of cinnamon will fill your kitchen. Start checking a few minutes before the suggested baking time as ovens may vary.
- Cool & Serve: After baking, allow the cake to cool in the pan for a short while before transferring it to a wire rack. Allow it to cool slightly before slicing to prevent crumbling.
Notes
- Storage Tips: Store this cake in an airtight container in the refrigerator for up to four days, or freeze it in a freezer bag for up to four months, ensuring it is completely cooled before freezing.
- Expert Tips: Use very cold butter for the crumb topping to maintain a crumbly texture. Avoid using a stand mixer; mix by hand to prevent overmixing, which can lead to a dense cake. Position your oven rack in the middle to avoid burning the topping.
- Reheating Instructions: Reheat individual pieces in a microwave for about 15-20 seconds or until warmed through.
- Serving Suggestions: Serve with a side of fresh berries, pair with a dollop of whipped cream, or enjoy with a hot cup of coffee or tea.
- Recipe Variations: Add blueberries or raspberries into the cake batter for added flavor. Incorporate lemon zest for a citrus twist. Replace almond flour with a seed flour to make it nut-free.
- Ingredient Notes: When selecting gluten free flour blends, look for ones that are specifically designed for baking. If substituting almond flour, increase the gluten free flour blend by 1/4 cup to maintain proper texture. Use non-dairy milk anytime you want a dairy-free alternative. Ensure to choose pure vanilla extract for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 332
- Sugar: 33g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 51mg