Gluten-Free New York-Style Crumb Cake
A gluten-free, nut-free crumb cake that tastes just like the ones you find in a New York deli or bakery! Thick, moist buttery cake + an extra thick layer of brown sugar cinnamon crumb topping. Decadent-tasting and unbelievably delicious! Impressive looking but easy recipe.
Servings: 16 servings
Equipment
- 1 8x8 inch metal baking pan
Ingredients
Crumb Topping (crumble adapted from Sally's Baking Addiction)
- ½ cup butter or dairy-free butter melted
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 1¼ cup gluten-free all purpose flour we use GF Jules (affiliate link)
Cake
- ¾ cup butter or dairy-free butter, room temp
- ¾ cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups gluten-free all purpose flour we use GF Jules (affiliate link)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream or dairy-free sour cream
- 1-2 tablespoons powdered or confectioners sugar for topping
Instructions
Crumb Topping
- In a medium mixing bowl combine sugars, cinnamon and salt.
- Add melted butter and mix to combine. Will be smooth and thick.
- Add flour and using a fork, combine until creates coarse crumbs. Do not mix with a spoon or mixer and do not overmix or it will become pasty. Set aside, ideally covered in plastic wrap.
Cake
- Preheat oven to 350 degrees F and line an 8x8 inch metal baking pan with parchment paper letting the extra hang over the edges or tuck inside.
- In a large mixing bowl, cream butter and sugar.
- Add eggs one at a time, mixing in each time.
- Add in vanilla and mix to combine.
- In a separate bowl, combine flour, baking powder, baking soda and salt with a whisk, fork or pastry cutter.
- Alternately add and mix in flour mix and sour cream. I do 1/2 flour, then 1/2 sour cream and then remaining 1/2 flour, then 1/2 sour cream. The batter will be thick and smooth.
- Spoon batter into the prepared baking pan and spread evenly.
- Add crumb topping to the top of the cake batter, pressing gently into the top of the cake batter so it sticks to the cake.
- Bake 50 minutes, checking at 40-45 minutes and covering loosely with foil for the remaining time if the crumb topping is golden.
- Let cool in the pan at least 45 minutes - 1 hour before slice.
- Before slicing and serving, sprinkle with powdered (confectioners) sugar. To get an super even topping of powdered sugar, sprinkle using a small strainer or mesh sieve. Enjoy!
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