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gluten free new york style crumb cake easy baking recipe www.healthygffamily.com
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5 from 4 votes

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.
Prep Time20 mins
Cook Time50 mins
Course: Holidays, Baking, Cake, Dessert
Cuisine: Dairy-Free Optional, Nut-Free, Gluten-Free
Keyword: New York-Style Crumb Cake, gluten free
Servings: 16 servings
Author: Healthy Gluten-free Family

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
  • teaspoons cinnamon
  • ¼ teaspoon salt
  • 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
  • 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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