Gluten-Free Cinnamon Crumb Cake | Saveur
Sorghum flour and almond meal give this cake a soft, fine crumb; tangy yogurt balances its subtle sweetness. A dense brown sugar and walnut crumble tops the cinnamon-and-vanilla-scented base, making...
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups sorghum flour
- 1 cup packed brown sugar
- <sup>1</sup>⁄<sub>2</sub> cup almond meal
- <sup>1</sup>⁄<sub>2</sub> cup potato starch
- 2 tsp. ground cinnamon
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. xanthan gum
- 1 <sup>1</sup>⁄<sub>4</sub> tsp. baking powder
- 1 tsp. baking soda
- <sup>3</sup>⁄<sub>4</sub> tsp. kosher salt
- 1 cup plain full-fat yogurt
- <sup>1</sup>⁄<sub>2</sub> cup canola oil
- 1 tbsp. vanilla extract
- 3 eggs
- <sup>1</sup>⁄<sub>2</sub> cup sorghum flour
- <sup>1</sup>⁄<sub>2</sub> cup packed brown sugar
- <sup>1</sup>⁄<sub>2</sub> cup walnut pieces, lightly toasted
- 1 tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
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