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.
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HOW TO MAKE IT
YIELD
12 servings
TYPE
Gluten Free
TIME
25 minutes
LEVEL
Medium
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
1
Preheat the oven to 325°F. Grease a 9×13-inch baking dish with nonstick spray or line it with parchment pape.
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2
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.
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3
In a mixing bowl, combine the remaining gluten-free flour, white sugar, baking powder, and salt.
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4
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.
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5
Pour the cake batter into the prepared baking dish and spread it into an even layer with a spatula.
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6
Sprinkle the crumb topping over the batter.
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7
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.
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8
Dust the cooled with powdered sugar just before slicing and serving.
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