Nut-Free Classic Crumble Cake
Indulge in the timeless charm of this Nut-Free Classic Crumble Cake, a dessert that strikes the perfect balance between soft, buttery cake and a golden, cinnamon-infused crumble topping. Made entirely without nuts, this recipe caters effortlessly to those with allergies while ensuring all the warm, comforting flavors of a traditional crumble cake remain intact. Fluffy layers of vanilla-scented batter are blanketed in a crumbly mixture of brown sugar, cinnamon, and flour, creating a delightful texture contrast in every bite. Quick to prepare in just 20 minutes, this easy-to-follow recipe is perfect for brunch, afternoon coffee, or a cozy dessert served with whipped cream or vanilla ice cream. With its nut-free appeal and universally loved flavors, this crumble cake is a versatile crowd-pleaser that will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 3 large eggs
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1 cup milk
- 0.5 teaspoon salt
- 0.5 cup light brown sugar
- 2 teaspoons ground cinnamon
- 0.75 cup all-purpose flour (for crumble topping)
- 0.25 cup unsalted butter (for crumble topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray.
In a large mixing bowl, cream together 1 cup of unsalted butter and 1.5 cups of granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a medium bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt.
Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
To make the crumble topping, combine 0.75 cup of all-purpose flour, 0.5 cup of light brown sugar, and 2 teaspoons of ground cinnamon in a bowl.
Cut 0.25 cup of unsalted butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack before serving.
Cut into squares and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 679.1 g | 247% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 414.4 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 588 mg | 45% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1147 mg | 24% | |
*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.
