Gluten Free Crumb Cake

A moist, fluffy crumb cake. Perfect as an after dinner dessert or as a sweet breakfast treat.

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How to make the Cake:

Whisk the applesauce, milk, olive oil, and vanilla in a large bowl. Set aside. It will be combined with the dry ingredients later. (see video above)

Top 10 Allergy Friendly Gluten Free Recipes Due to my allergies and crazy diagnosis, I was a seasoned cook that had to learn new tricks.

Sift flour into a separate bowl. I mistakenly sifted into the large bowl and moved it to a smaller bowl as seen in the video. Add sugar and baking powder (I substituted baking soda mixed with lemon juice - baking powder has corn in it. One teaspoon of lemon juice plus ¼ teaspoon baking soda makes 1 teaspoon of baking powder) and salt. (see video)

Add dry ingredients into wet. Fold together. Do not over mix. Grease your pan. I brushed a little olive oil into the bottom and sides of the pan. Scrape the batter into a greased pan. Set aside. (see video)

How to Make the Crumb Topping:

In a medium bowl, mix the flour, sugar or brown sugar, and cinnamon together. Pour the melted butter over the dry ingredients. Mix first with a spoon then with your hands. Sprinkle the crumbs over the batter. (see video)

Place pan into a preheated 325 degree oven. When a toothpick comes out clean, your cake is done. Allow to sit and set as it cools.

Cake Ingredients:

1 1/2 cups Gluten Free Flour, sifted

1/2 cup Sugar

2 1/2 teaspoons Baking Powder (I substituted baking soda mixed with lemon juice - baking powder has corn in it. One teaspoon of lemon juice plus ¼ teaspoon baking soda makes 1 teaspoon of baking powder)

1/2 teaspoon Salt

1/4 cup Applesauce

1/2 cup Milk

2 tablespoons Olive Oil

2 teaspoons Vanilla

Crumb Ingredients:

2 1/2 cups Gluten Free Flour

1 cup Sugar (or brown sugar if you can eat it)

1 1/2 teaspoons Cinnamon

1 cup Butter, melted, room temperature