You promised you’d bring the coffee. If I brought the crumb cake. You promised! We’re totally fighting if you didn’t bring the coffee. I take mine light & sweet. I’ll … more
You promised you’d bring the coffee. If I brought the crumb cake.
We’re totally fighting if you didn’t bring the coffee. I take mine light & sweet.
I’ll wait here.
Thank you. Fair is fair.
When my new book comes out, do you think we’ll meet? I’d be all giggly and stupit. What if I don’t look like my cartoon? What if I’m flat and dull and boring, and smell vaguely of turpentine?
What if you don’t like me?
I know! I’ll bring this crumb cake. It’s so moist and lightly sweet, and insanely perfect like all-is-right-with-the-world with that cup of coffee you’ll bring.
Okay, on to the recipe. It’s a real winner. Like you.
First make the crumb topping. It has a lot of butter. Just don’t eat the whole cake by yourself, and you’ll be fine. Butter won’t kill you. You gotta have some fat. It keeps you skinny. It’s satisfying!
Add the flour, ground cinnamon, salt and brown sugar. Chill it.
On to the cake. Whisk together your dry ingredients. It’s important to whisk dry ingredients, especially when you’re using chemical leaveners like baking powder and baking soda. If they clump, some parts will rise and others will not.
Add the wet ingredients. The batter will be thick, since we’re using sour cream instead of buttermilk.
Just use a wet spatula to spread it into an even layer in the pan.
Sprinkle on the topping. Carefully spread it out to create an even layer.
Here’s the printable recipe. Or you can always come back here for the recipe whenever you want to make it. I’m not goin’ anywhere. :)
- 2½ sticks (20 tablespoons) (280g) unsalted butter at room temperature, divided
- ½ cup (109g) light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt, divided
- 3 cups (420g) all-purpose gluten-free flour (I use Better Batter), divided
- 1.5 teaspoons xanthan gum (omit if using Better Batter), divided
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 10 tablespoons (125g) granulated sugar
- ¾ teaspoon pure vanilla extract
- 2 extra-large eggs, lightly beaten
- 1 cup (224g) sour cream
- Preheat your oven to 350 degrees F. Grease an 8×8 inch or 9×9 inch square baking pan (not glass) and set it aside.
- First, make the crumb topping. In a medium-sized bowl, place 14 tablespoons (196g) unsalted butter, light brown sugar, cinnamon, ¾ teaspoon kosher salt, 1½ cups (210g) flour and ¾ teaspoon xanthan gum, and combine with a fork until crumbly (see photo). Place the topping the refrigerator to chill.
- In a large bowl, place the remaining 1½ cups (210g) flour and ¾ teaspoon xanthan gum, the baking soda, baking powder and the granulated sugar and whisk to combine well. Add the remaining 6 tablespoons (84g) butter, eggs, vanilla and the sour cream, and mix until combined. The mixture will be very thick (see photo). Scrape the batter into the prepared baking pan, and, with a very wet spatula, spread the batter into an even layer in the baking pan. You may have to wet the spatula a few times while working to spread the batter.
- Remove the crumb topping from the refrigerator, and sprinkle evenly over the top of the cake batter. Press the topping gently into the cake batter.
- Place the baking dish in the center of the preheated oven and bake for about 25 minutes, or until the the topping is lightly browned and a toothpick inserted in the center of the pan comes out mostly clean.
- Allow to cool completely in the pan before slicing carefully into 16 squares.
- Serve at room temperature.
See? That wasn’t too hard. And just look at the results.