Gluten-Free Sticky Crumb Cake

I'll be honest, the "sticky" aspect of this cake was not what I was going for. But, it turned out pretty darn delicious, so I wanted to share the recipe. The brown sugar, cinnamon goodness of this Gluten-Free Sticky Crumb Cake is perfect for when those sugar cravings hit. The flavor profile is sweet and nutty with a punch of cinnamon.

What's in this Gluten-Free Sticky Crumb Cake?

• Flours: The gluten-free flour in the base of this cake is almond flour. The crumble on top is made from oat flour. While I did not have any oat flour on hand, I pulsed oats in the food processor to make the tantalizing crumble.
• Cinnamon: Cinnamon goodness of this cake packs a punch. That is because there is cinnamon in the filling and oat streusel. If you are a cinnamon lover like myself, this cake is for you.
• Unsalted Butter: Similar to the biscuit method, this cake is made with cold, cubed butter that is cut into the dry ingredients. This process gives this cake its unique texture.
• Sour Cream: Sour cream is the final addition to the batter of this cake. It is the final piece that gives this cake its coffeecake-like texture.

This cake is gluten-free, but it is not sugar free...

The flavor of this reminds me of a sticky cinnamon bun minus the icing. It's sweet and nutty. I've been playing with gluten-free flours lately. I love almond flour for its texture and flavor, but I am hoping to experiment with other flours too. I cannot say this cake is low-carb, granted the different elements of sugar added, but it is free of gluten.

You may also like:

• Gluten-Free Banana Cake with Vanilla Frosting
• Low-Carb Blueberry Coffee Cake
• Banana Cake with Peanut Butter Frosting

This cake would make a sweet addition to brunch or a yummy dessert enjoyed after dinner. Pair it will a glass of almond or oat milk and you are set! This Gluten-Free Sticky Crumb Cake is sticky and crumbly (hence the name), but isn't that what you want from a sweet treat? One final thing, this cake gets better with age. I enjoyed a slice of this cake even more the second day!

Gluten-Free Sticky Crumb Cake

Katelyn Ryan

This cake is gluten-free and full of nutty, cinnamon flavor. The texture is sticky and the flavor profile replicative of a cinnamon bun.

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 8 slices

Ingredients

  

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Cake

• 2 ½ cups almond flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ stick cold unsalted butter cubed
• 1 large egg
• ½ tsp pure vanilla extract
• ½ cup sour cream

Filling

• ¼ cup light brown sugar
• 1 tsp ground cinnamon

Oat Streusel

• ¼ cup granulated sugar
• ⅛ tsp salt
• ½ cup oat flour (or lightly pulsed rolled oats)
• ½ tbsp ground cinnamon
• 3 tbsp unsalted butter melted

Instructions

 

• Preheat oven to 350 F. Grease a 8-in spring form pan, set aside.
• In a mixer bowl fitted with the paddle attachment, mix together the almond flour, baking powder, salt, and sugar until well incorporated.
• Add the cold, cubed butter and mix on low until a fine crumb forms. Add in the egg and vanilla, mix until combined. Mix in the sour cream just until combined.
• For the filling, mix together the brown sugar and 1 tsp ground cinnamon. Set aside.
• For the streusel, combine the melted butter, oats (oat flour), ⅛ tsp salt, ¼ cup granulated sugar, and the ½ tbsp ground cinnamon. Mixture should be crumbly.
• Pour half of the cake batter into the prepared pan, smooth out. Sprinkle the brown sugar, cinnamon filling one the batter. Swirl in with a butter knife. Pour the remaining half of the batter into the pan, smooth out. Evenly sprinkle the top of the cake with the oat streusel. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

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