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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 5102_030110_crumbcake_l.jpg
Ingredients For the Crumb Topping 3/4 cup Basic Gluten-Free Flour Mix 1/4 teaspoon xanthan gum 1/4 teaspoon coarse salt 1/2 cup firmly packed light-brown sugar 1/2 teaspoon ground cinnamon 1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces For the Cake 1/2 cup dairy-free, soy-free vegetable shortening, room temperature, plus more for baking pan 2 cups Basic Gluten-Free Flour Mix, plus more for baking pan 1/2 teaspoon xanthan gum 1 teaspoon double-acting baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup coconut milk or rice milk vanilla yogurt 1 teaspoon cider vinegar 1 tablespoon Ener-G egg replacer 1/4 cup rice milk 1 cup granulated sugar 1 teaspoon pure vanilla extract Confectioners’ sugar, for dusting
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 5102_030110_crumbcake_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
5102_030110_crumbcake_l.jpg
5102_030110_crumbcake_l.jpg
Ingredients
Ingredients
3/4 cup Basic Gluten-Free Flour Mix 1/4 teaspoon xanthan gum 1/4 teaspoon coarse salt 1/2 cup firmly packed light-brown sugar 1/2 teaspoon ground cinnamon 1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces
1/2 cup dairy-free, soy-free vegetable shortening, room temperature, plus more for baking pan 2 cups Basic Gluten-Free Flour Mix, plus more for baking pan 1/2 teaspoon xanthan gum 1 teaspoon double-acting baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup coconut milk or rice milk vanilla yogurt 1 teaspoon cider vinegar 1 tablespoon Ener-G egg replacer 1/4 cup rice milk 1 cup granulated sugar 1 teaspoon pure vanilla extract Confectioners’ sugar, for dusting
Directions
Make the crumb topping: In a medium bowl, whisk together flour mix, xanthan gum, and salt. Add sugar and cinnamon; whisk to combine. Add chilled shortening and, using a pastry blender or two knives, blend to form pea-sized crumbs; set aside.
Make the cake: Preheat oven to 325 degrees. Coat a 9-by-9-inch square baking pan with shortening and dust with some of the flour mix, tapping out excess.
In a large bowl, whisk together flour mix, xanthan gum, baking powder, baking soda, and salt; set aside. In a medium bowl, mix together yogurt and vinegar; set aside. Mix together egg replacer and rice milk; set aside.
In the bowl of electric mixer fitted with the paddle attachment, mix together shortening, sugar, egg replacer mixture, and vanilla; beat on medium speed until light and fluffy, about 2 minutes. Add flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour mixture. Beat until just combined, scraping down sides of bowl as necessary.
Pour batter into prepared pan, smoothing surface with a spatula. Sprinkle crumb topping over top, using your finger to clump some of the topping together to form larger crumbs. Transfer to oven and bake until the top of cake is golden and springs back when touched lightly, about 45 minutes.
Let cool in pan on a rack for about 15 minutes. Invert cake onto a large plate, cover with a cooling rack, and reinvert onto the rack, crumb-side up. Let cool completely. Sift confectioners’ sugar over the top and cut into squares.
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All Reviews for Classic Crumb Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Crumb Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
