Soy-Free Classic Crumble Cake
Indulge in the comforting delight of this Soy-Free Classic Crumble Cake, a timeless treat with a modern twist! Perfect for anyone avoiding soy, this recipe combines a tender, buttery cake base with a golden-brown, cinnamon-spiced crumble topping that melts in your mouth. With simple pantry staples like all-purpose flour, brown sugar, and buttermilk, this easy-to-make dessert comes together in just under an hour, yet delivers rich, bakery-style flavor. Whether enjoyed warm with your morning coffee or served as a dessert centerpiece, this soy-free crumble cake is a versatile crowd-pleaser for every occasion. Bake, slice, and savor pure nostalgia reimagined!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 0.5 cup brown sugar, packed
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together 0.5 cup of unsalted butter and granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
For the crumble topping, in a separate bowl, combine 0.5 cup of all-purpose flour, cinnamon, and brown sugar. Cut in 0.5 cup of unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cake batter.
Bake in the preheated oven for 30-35 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 slicing and serving.
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 499.0 g | 181% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 306.5 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 432 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 812 mg | 17% | |
*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.
