Gluten-Free Cinnamon Crumb Cake

Name: Gluten-Free Cinnamon Crumb Cake
Total time: PT0D0H0M
Yield: serves 8-12
Ingredients: 1 1 ⁄ 2 cups sorghum flour; 1 cup packed brown sugar; 1 ⁄ 2 cup almond meal; 1 ⁄ 2 cup potato starch; 2 tsp. ground cinnamon; 1 1 ⁄ 2 tsp. xanthan gum; 1 1 ⁄ 4 tsp. baking powder; 1 tsp. baking soda; 3 ⁄ 4 tsp. kosher salt; 1 cup plain full-fat yogurt; 1 ⁄ 2 cup canola oil; 1 tbsp. vanilla extract; 3 eggs; 1 ⁄ 2 cup sorghum flour; 1 ⁄ 2 cup packed brown sugar; 1 ⁄ 2 cup walnut pieces, lightly toasted; 1 tsp. ground cinnamon; 1 ⁄ 4 tsp. kosher salt; 4 tbsp. unsalted butter, cubed and chilled

Serves
serves 8-12

FARIDEH SADEGHIN

Sorghum flour and almond meal give this cake from Gluten-Free Baking (Weldon Owen 2014) a soft, fine crumb; tangy yogurt balances its subtle sweetness. A dense brown sugar and walnut crumble tops the cinnamon-and-vanilla-scented base, making for a satisfying breakfast or snack. Food and prop stylist Judy Haubert likes to enjoy it with her late-morning coffee and crossword on the weekends.

Ingredients

For the Cake

1 ¹⁄₂ cups sorghum flour
1 cup packed brown sugar
¹⁄₂ cup almond meal
¹⁄₂ cup potato starch
2 tsp. ground cinnamon
1 ¹⁄₂ tsp. xanthan gum
1 ¹⁄₄ tsp. baking powder
1 tsp. baking soda
³⁄₄ tsp. kosher salt
1 cup plain full-fat yogurt
¹⁄₂ cup canola oil
1 tbsp. vanilla extract
3 eggs

For the Topping

¹⁄₂ cup sorghum flour
¹⁄₂ cup packed brown sugar
¹⁄₂ cup walnut pieces, lightly toasted
1 tsp. ground cinnamon
¹⁄₄ tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled

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Instructions

Step 1

Make the cake: Heat oven to 350°. Line an 8”or 9” square baking pan with parchment paper; set aside. Whisk flour, sugar, almond meal, starch, cinnamon, xanthan, baking powder, baking soda, and salt in a bowl. In a separate bowl whisk yogurt, oil, vanilla, and eggs until combined; add to dry ingredients and stir until a smooth batter forms. Pour into prepared pan.

Step 2

Make the topping: Pulse flour, sugar, walnuts, cinnamon, and salt in a food processor until coarsely ground. Add butter and pulse into pea-sized crumbles. Spread topping evenly over batter; bake until topping is golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs clinging to it, 45-50 minutes. Let cool at least 40 minutes before serving.

Make the cake: Heat oven to 350°. Line an 8”or 9” square baking pan with parchment paper; set aside. Whisk flour, sugar, almond meal, starch, cinnamon, xanthan, baking powder, baking soda, and salt in a bowl. In a separate bowl whisk yogurt, oil, vanilla, and eggs until combined; add to dry ingredients and stir until a smooth batter forms. Pour into prepared pan.
Make the topping: Pulse flour, sugar, walnuts, cinnamon, and salt in a food processor until coarsely ground. Add butter and pulse into pea-sized crumbles. Spread topping evenly over batter; bake until topping is golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs clinging to it, 45-50 minutes. Let cool at least 40 minutes before serving.