Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Gluten Free Crumb Cake is that buttery, sugary and cinnamon creation that not only crumbles easily but melts in your mouth!
There is a question in my house “What exactly is a crumb cake?”
Is it cake gone wrong? It wasn’t suppose to be a crumbled mess but it is. Is it a glorified coffee cake without coffee as an ingredient? Or is it a cake that somebody decided to call crumb cake because that seemed as good a name as any? Any of the above? None of the above? Does it really matter?
If it tastes as good as this buttery, sugary treat, who cares how it got its name!
I just want the sweet crumb mixture on top to melt in my mouth. I want it to be moist, yet still fall into nice delectable crumbs on my plate.
A crumb cake may just be a glorified coffee cake but without coffee as an ingredient. What? You didn’t know that coffee cakes originally had coffee in them? Well, they did according to Wikipedia! But coffee cakes today aren’t so much about having coffee as an ingredient as a delightful snack to eat with your cup of coffee.
This Gluten Free Crumb cake exceeded my coffee break requirements in the taste and texture departments.
The crumb topping formed into just the right size little crumbles of sugar and butter deliciousness.
The cake was light, moist and had a slight crumbly texture.
And the taste? Umm, umm eye rolling, lets not waste a single morsel of this sweet little piece of heavenly goodness.
The debate over the name may rage on, but it will be over an empty plate because this baby was inhaled by the masses, known as my family, in record time!
- Cake
- 2½ cups Pamela's Artisan Flour Blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 10 Tablespoons (1¼ sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon gf vanilla extract
- 1¼ cups plain yogurt
- Crumb Topping
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup packed light brown sugar
- 1½ cups gluten free all purpose flour
- 12 tablespoons (1½ sticks) unsalted butter
- Cake Directions
- Preheat over to 350 degrees
- Sift flour, baking soda, baking powder and salt into a bowl, set aside.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Add the eggs one at a time, until well combined.
- Add the vanilla and stir until combined.
- Add the flour mixture and yogurt until just combined.
- Spoon batter into prepared 9 inch pan.
- Sprinkle crumb topping over batter.
- Bake 45-55 minutes until golden brown and a cake tester comes out clean.
- Transfer to wire rack to cool for 20 minutes.
- Crumb Topping Directions
- In a medium bowl, combine the cinnamon, salt, sugar and flour.
- Cut in the butter using your hands, two knives or a pastry cutter until well combined and crumbly.
