Month: October 2017

Gluten-Free Pumpkin Crumb Cake

 

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This recipe needs no reason or introduction.  Just.  Make.  It.

Ingredients:

Crumbs:

  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cup gluten-free all purpose flour (I use Bob’s One to One)
  • 1/2 cup melted butter (1 stick)

Cake:

  • 1 1/2 cups Gluten-Free all purpose flour (Bob’s One to One)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 stick butter, softened
  • 1 egg
  • 1 cup pumpkin puree
  • 2 tablespoons almond milk

Glaze:

  • 1 cup confections sugar
  • 3 teaspoons almond milk
  • a little fresh nutmeg, a few drops of vanilla and almond extract and a pinch of salt
Baker’s helper.

Directions:

Preheat oven to 350 degrees.  Line an 8×8 pan with parchment and set aside (I find adding a little grease to the pan before hand helps the parchment to stick).

Make the crumbs:

Mix all of the dry ingredients together then add the butter, stir until combined and set aside.

Make the cake:

Mix the flour, baking soda, baking powder, cinnamon and salt together in a bowl and set aside.  In your mixer, cream together the sugars and the butter.  Add the egg and mix until well blended.  Add the pumpkin and mix, making sure to scrape to make sure all ingredients are combined equally.  Add the dry ingredients and then the 2 tablespoons of almond milk and stir until combined.

Spread the mixture (it will be thick) into your pan and squeeze the crumb mixture then break into crumbs and top.  Press down gently.

While the cake is baking, mix your glaze ingredients together and set aside.

Put into the oven for 35-40 minutes.  The cake is done when the top bounces back.  Let cool (Ha!  Who really does this part) and then top with glaze.

Enjoy with a large cup of coffee or chai tea!!!

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