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