This Gluten-Free New York Crumb Cake is fluffy, tender, and moist with a sweet streusel topping. Perfect for breakfast, brunch, or an afternoon snack with a cup of coffee, especially when you want something special for the holidays.
HOW TO MAKE IT
CRUMB TOPPING INGREDIENTS: 2 1/2 cups 1:1 gluten free flour 1 cup packed light-brown sugar 2 tsp ground cinnamon 3/4 cup unsalted butter , melted and cooled (1 1/2 sticks)
CAKE INGREDIENTS: 2 Tbsp canola oil 1 1/2 cups 1:1 gluten free flour 1/2 cup granulated sugar 2 1/2 tsp baking powder 1/2 tsp salt 1 large egg 1/2 cup milk 2 tsp pure vanilla extract Powdered sugar for dusting
Preheat the oven to 325°F. Grease a 9×13-inch baking dish with nonstick spray or line it with parchment pape.
In a mixing bowl, combine the flour, brown sugar, and cinnamon. Pour the melted butter on top and gently combine everything with a fork until you have a crumbly texture.
In a mixing bowl, combine the remaining gluten-free flour, white sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, milk, oil, and vanilla. Combine the wet and dry ingredients with a rubber spatula until just combined.
Pour the cake batter into the prepared baking dish and spread it into an even layer with a spatula.
Sprinkle the crumb topping over the batter.
Bake the New York crumb cake for 20 to 25 minutes, rotating the pan after 10 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan.
Dust the cooled with powdered sugar just before slicing and serving.