I have always loved coffee cakes and crumb cakes. It started as a child when my grandmother would bring us New York style crumb cake from the Entenmann’s outlet store near her house. This recipe is very similar to Entenmann’s or Hostess style crumb cakes with equal parts of crumb topping and cake and lots of powdered sugar on top.
This recipe is not only delicious, it is also super simple because it is made with a muffin style batter where everything for the batter is just dumped in the bowl and mixed together.
I usually use Cup4Cup gluten free flour for this recipe but it also works well with Bob’s Red Mill 1:1, King Arthur Measure for Measure and Better Batter AP blend
Gluten Free N.Y. Style Crumb Cake
- 1/2 cup sugar
- 1 cup + 2 tbsp gluten free flour blend
- 2.5 tsp baking Powder
- 1/2 tsp salt
- 1 ea eggs
- 1/2 cup milk
- 2 tbsp oil *see notes
- 2 tsp vanilla
- 8 oz unsalted butter, cold
- 1 cup brown sugar, packed
- 2 cups gluten free flour blend
- 1.5 tsp cinnamon
Preheat oven to 350. Grease a 9x13 brownie/ baking pan.
Make the batter:
Mix all the dry ingredients together, make a well in the center.
Add eggs, milk, oil, and vanilla, break up the eggs and mix until completely combined.
Make the topping:
Mix the dry ingredients together in a large bowl, whisking to combine everything evenly.
using a cheese grater, grate the cold butter into the dry ingredients, tossing occasiionally as you go to keep the butter from clumping.
Once all of the butter in grated, use your hands to rub it into the dry ingredients until you have a crumb topping with pieces the size of peas.
Pour the batter into the prepared pan and spread evenly. Top with all of the crumb topping. Start at the edges and work your way towards the center. This will help prevent the crumbs from sinking into the cake. It will seem like there is not enough batter and that there is too much topping - don't worry once it's baked it will be even.
Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Dust with confectioners’ sugar just before serving.
- Use any light neutral oil you like. Nut oils, canola oil and avocado oil all work well
- For an extra buttery flavor you can substitute ghee (clarified butter) for the oil.