Wednesday, January 8, 2014

Simple Crumb Cake (Gluten Free)

Most everyone knows, the great Martha Stewart, the queen of recipes, crafts, DIY projects and party planning tips. I picked up one of her cookbooks the other day from the library and decided to just pick one and go for it. I found a brilliantly simple looking crumb cake, and turned out amazing. Like mouthwatering, drooling on the floor, begging for more, kind of amazing. I of course made some modifications to make it gluten free. I used the Gluten Free Perfect Flour Blend from Namaste Foods, which I bought from Costco. It's a 5 pound bag for only $9! Anyway, try out this crumb cake recipe and have it for breakfast, a snack, or dessert. 

Simple Crumb Cake

  • 1 1/4 (10 TBS) Unsalted Butter, at room temperature
  • 2 1/2 cups of Gluten Free Flour
  • 2 tablespoons Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 teaspoon 100% Pure Vanilla Extract
  • 1 1/4 cups Sour Cream
  • Crumb topping

Recipe for crumb topping:
  • 2 cups Gluten Free Flour
  • 1 cup Packed Light Brown Sugar
  • 1 tablespoon Ground Cinnamon
  • 1 1/2 teaspoon Salt
  • 3 1/2 sticks (1 3/4 cups) Unsalted Butter at room temperature
  1. Preheat oven to 350 degrees. Generously butter a 13 by 9 inch baking pan and set aside. Whisk together flour, baking soda, baking powder, xanthan gum, and salt in a bowl and set aside.
  2. In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar until light and fluffy (4 minutes, be patient) Add the eggs, one at a time, beating until well mixed. Mix in the vanilla. Slowly add the flour mixture, and sour cream, alternating between them until all is well combined.
  3. Spoon batter into the prepared baking pan.
  4. Sprinkle crumb topping on top of batter. Bake rotating the pan halfway through until cake is golden brown or a toothpick inserted in the center comes out clean, 40-55 minutes. Transfer pan to wire rack to cool.
  5. Enjoy and eat without reservation!
Recipe adapted from: Martha Stewart' Baking Handbook

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