Gluten-Free Classic Crumble Cake
Indulge in the perfect balance of sweetness and texture with this Gluten-Free Classic Crumble Cake! This delightful dessert features a tender, buttery crumb made with gluten-free all-purpose flour, paired with a luscious cinnamon-spiced topping loaded with crunchy nuts and oats. Quick and easy to prepare in just about an hour, this cake is ideal for those with gluten sensitivities who don't want to compromise on flavor or texture. Perfect for brunch, afternoon tea, or a cozy dessert, this crowd-pleaser is best served warm to highlight its irresistible crumble topping. Rich, moist, and utterly satisfying, this gluten-free treat will quickly become a household favorite.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 240 grams gluten-free all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 120 ml milk
- 1 teaspoon ground cinnamon
- 50 grams gluten-free rolled oats
- 50 grams chopped nuts (like walnuts or pecans)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper.
In a large bowl, beat together 120 grams of unsalted butter and 150 grams of granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix until just combined.
Pour the batter into the prepared cake pan and spread evenly.
To make the crumble topping, combine the remaining 50 grams of unsalted butter, 50 grams of granulated sugar, brown sugar, ground cinnamon, gluten-free rolled oats, and chopped nuts. Mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake slightly warm or at room temperature for best flavor.
Nutrition Facts
Calories |
4010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 562.6 g | 205% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 307.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 442 mg | 34% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 931 mg | 20% | |
*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.
