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Gluten-Free Crumb Cake
1 h 15 m
“Have your coffee cake and eat it too with this easy gluten-free recipe that tastes just like the real thing. The addition of yogurt and diced apple makes for a wonderfully moist cake with a crumbly topping, perfect for brunch or for a coffee-break treat.”
1 cup almond flour
1 cup gluten-free all-purpose flour plus 1 tablespoon, divided
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 large eggs
½ cup low-fat plain yogurt
½ cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
½ cup almond flour
½ cup gluten-free all-purpose flour
¼ cup packed brown sugar
4 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
2To prepare cake: Combine 1 cup almond flour, 1 cup gluten-free all-purpose flour, baking powder, salt and ½ teaspoon cinnamon in a large bowl. Combine eggs, yogurt, granulated sugar, melted butter and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and stir to combine. Toss apple with 1 tablespoon gluten-free all-purpose flour in a small bowl to coat. Fold the apple into the batter. Scrape the batter into the prepared pan.
3To prepare crumb topping: Combine almond flour, gluten-free all-purpose flour, brown sugar, butter and cinnamon in a small bowl, mixing with a fork or your fingers until crumbly. Sprinkle evenly on top of the batter.
4Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 30 to 45 minutes.