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    Home » Recipes » Cakes

    Gluten-Free Sticky Crumb Cake

    Published: May 9, 2020 · Modified: Apr 5, 2021 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This Gluten-Free Sticky Crumb Cake is full of nutty, cinnamon flavor. The texture is sticky and the flavor profile replicative of a cinnamon bun. 

    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 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.

    Gluten-Free Sticky Crumb Cake

    Other Recipes You'll Love

    • 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! Comment below if you make this recipe.

    Gluten-Free Sticky Crumb Cake

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 439 kcal

    Equipment

    • Standing Mixer

    Ingredients
      

    Cake

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

    Filling

    • ¼ cup light brown sugar
    • 1 teaspoon ground cinnamon

    Oat Streusel

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

    Instructions
     

    • Preheat oven to 350° F. Grease an 8-in springform 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 teaspoon ground cinnamon. Set aside.
    • For the streusel, combine the melted butter, oats (oat flour), ⅛ teaspoon salt, ¼ cup granulated sugar, and the ½ tablespoon ground cinnamon. The 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.

    Nutrition

    Calories: 439kcalCarbohydrates: 35gProtein: 10gFat: 31gSaturated Fat: 10gTrans Fat: 1gCholesterol: 57mgSodium: 366mgPotassium: 73mgFiber: 5gSugar: 23gVitamin A: 433IUVitamin C: 1mgCalcium: 202mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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