New York Crumb Cake {gluten-free!}
Author: www.mrfarmersdaughter.com
- 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
- Preheat oven to 350˚.
- For the crumb mixture, in a food processor:
- Combine the dry ingredients in the processor bowl.
- While pulsing the processor, drizzle in melted butter until combined.
- Break apart any moist parts with a fork and sit aside.
- For the cake mixture:
- In a bowl, combine the flour mix, rice flours, baking powder, baking soda and salt. Set aside.
- Measure out yogurt and add vanilla to it. Set aside.
- In another bowl, mix butter until smooth and add sugar.
- Blend well until combined and fluffy.
- Add egg and mix thoroughly.
- Add ⅓ of the yogurt and mix.
- Add ⅓ of the dry ingredients and mix well.
- Repeat with remaining ingredients adding by thirds and ending with the flour mixture.
- Pour this into a pan prepared with parchment and oiled well.
- Spread to the edges evenly.
- Pour crumbs on top and spread to the edges leaving clumps of the mixture.
- Bake for 30 minutes or until toothpick comes out clean.
- Allow to cool for 20 minutes before serving.
- Sprinkle with powdered sugar, if desired.
- Cover tightly when cooled.
- 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/
3.4.3177