Gluten-Free Berry Crumb Cake
Indulge in the irresistible charm of this Gluten-Free Berry Crumb Cake, a delightful dessert that’s perfect for any occasion. Featuring a soft and moist cake base crafted with a blend of gluten-free all-purpose and oat flours, this recipe bursts with the natural sweetness of mixed berries like blueberries, raspberries, and strawberries. Topped with a golden-brown crumb layer infused with brown sugar, cinnamon, and gluten-free oats, every slice offers a sweet, fruity crunch that's hard to resist. Easy to prepare in under an hour, this comforting treat is ideal for gluten-free diets while still satisfying your cravings for a classic crumb cake. Serve it warm with a dollop of whipped cream or enjoy it chilled as a perfect pairing for your morning coffee!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Gluten-free oat flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 large Egg
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2 cups Mixed berries (such as blueberries, raspberries, and strawberries)
- 0.5 cup Brown sugar
- 0.75 cup Gluten-free oats
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
In a large mixing bowl, whisk together 1.5 cups of gluten-free all-purpose flour, 0.5 cup of gluten-free oat flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a separate bowl, mix together 0.5 cup of melted unsalted butter, 1 large egg, 0.5 cup of milk, and 1 teaspoon of vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in 2 cups of mixed berries into the batter, being careful not to break the berries.
Pour the batter into the prepared baking dish and spread it evenly.
To make the crumb topping, in a small bowl, combine 0.5 cup of brown sugar, 0.75 cup of gluten-free oats, and 1 teaspoon of ground cinnamon.
Sprinkle the crumb mixture evenly over the top of the batter in the baking dish.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 589.7 g | 214% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 326.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 475 mg | 37% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
