New York Crumb Cake {gluten-free!}
 
 
Author:
Ingredients
  • Crumb Topping:
  • Dark brown sugar ⅓ cup
  • Cane sugar ⅓ cup
  • Real salt ¼ t.
  • Cinnamon ¾ T.
  • Butter, melted 8 T.
  • Gluten-free flour mix1 cup
  • Cake bottom:
  • Gluten-free flour mix1-1/2 cups
  • Brown rice flour ¼ cup
  • White rice flour ¼ cup
  • Baking powder ½ t.
  • Baking soda ¾ t.
  • Real salt ¼ t.
  • Butter, softened 6 T.
  • Cane sugar ¾ cup
  • Eggs 1 xl or ⅓ cup
  • (whole eggs mixed together, measured to ⅓ cup)
  • Yogurt, regular, plain2/3 cup + 1 T.
  • Vanilla extract ½ t.
  • Powdered sugar to sprinkle
Instructions
  1. Preheat oven to 350˚.
  2. For the crumb mixture, in a food processor:
  3. Combine the dry ingredients in the processor bowl.
  4. While pulsing the processor, drizzle in melted butter until combined.
  5. Break apart any moist parts with a fork and sit aside.
  6. For the cake mixture:
  7. In a bowl, combine the flour mix, rice flours, baking powder, baking soda and salt. Set aside.
  8. Measure out yogurt and add vanilla to it. Set aside.
  9. In another bowl, mix butter until smooth and add sugar.
  10. Blend well until combined and fluffy.
  11. Add egg and mix thoroughly.
  12. Add ⅓ of the yogurt and mix.
  13. Add ⅓ of the dry ingredients and mix well.
  14. Repeat with remaining ingredients adding by thirds and ending with the flour mixture.
  15. Pour this into a pan prepared with parchment and oiled well.
  16. Spread to the edges evenly.
  17. Pour crumbs on top and spread to the edges leaving clumps of the mixture.
  18. Bake for 30 minutes or until toothpick comes out clean.
  19. Allow to cool for 20 minutes before serving.
  20. Sprinkle with powdered sugar, if desired.
  21. Cover tightly when cooled.
  22. Best served within 2 days or frozen to enjoy later.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/new-york-crumb-cake-gluten-free/