Gluten-Free New York-Style Crumb Cake

🧂 Ingredients

• 112 grams sugar
• 154 grams 1:1 gluten-free flour blend
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• 120 grams milk
• 30 grams oil*
• 2 teaspoons vanilla
• 224 grams brown sugar, packed
• 260 grams 1:1 gluten-free flour blend
• 1½ teaspoons cinnamon
• 224 grams unsalted butter, cold

Instructions

• 1 Preheat oven to 350. Grease a 9x13 brownie/ baking pan.
• 2 Mix together the sugar, flour, baking powder and salt, and make a well in the
  center.
• 3 Add the egg, milk, oil, and vanilla. Break up the eggs, and mix until completely
  combined.
• 4 Mix the brown sugar, flour and cinnamon together in a large bowl, whisking to
  combine everything evenly.
• 5 Using a cheese grater, grate the cold butter into the dry ingredients, tossing
  occasionally as you go to keep the butter from clumping.
• 6 Once all of the butter is grated, use your hands to rub it into the dry
  ingredients until you have a crumb topping with pieces the size of peas.
• 7 Pour the batter into the prepared pan, and spread evenly. Top with all of the
  crumb topping. Start at the edges, and work your way towards the center. This
  will help prevent the crumbs from sinking into the cake. It will seem like there
  is not enough batter and that there is too much topping -- don't worry once it's
  baked, it will be even.
• 8 Bake 35-40 minutes until crumbs are golden and wooden skewer inserted into
  center of cake comes out clean. Cool on wire rack at least 30 minutes. Dust with
  confectioners’ sugar just before serving.

Nutrition Info