Cinnamon Crumb Cake

Name: Cinnamon Crumb Cake
Yield: Serves 8—12
Ingredients: 1 teaspoon ground cinnamon; ¼ teaspoon kosher salt; ½ cup (3½ oz/105 g) firmly packed brown sugar; ½ cup (2 oz/60 g) walnut pieces, toasted; ¼ cup (2 oz/60 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ½ cup (1½ oz/45 g) almond meal; 1 cup (7 oz/220 g) firmly packed brown sugar; 1½ cups (7 oz/160 g) sorghum flour; 1¼ teaspoons baking powder; 1½ teaspoons xanthan gum; 2 teaspoons ground cinnamon; ½ cup (2½ oz/75 g) potato starch; 3 large eggs; 1 cup (8 oz/250 g) plain yogurt; ¾ teaspoon kosher salt; 1 teaspoon baking soda; ½ cup (1¾ oz/55 g) sorghum flour; 1 tablespoon pure vanilla extract; ½ cup (4 fl oz/125 ml) oil or melted butter; ½ cup (4 fl oz/125 ml) oil or melted butter

Preparation info

Serves
8—12

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Moist, tender crumb cake topped with crunchy cinnamon streusel was one of the treats I missed most when I went gluten-free. I am very proud of the cake I developed, and my friends who stopped by my house while I was working on the book can’t wait to have the recipe so that they can make it too.

Ingredients

For the Cake

1½ cups (7 oz/160 g) sorghum flour
1

Dessert
Cake
Gluten-free
Vegetarian

Method

To make the cake, preheat the oven to 350°F (180°C). Line a 9-inch (23-cm