Is it Entenmanns? Is it from New Jersey? No! It’s a gluten free crumb cake I made at home! As I continue down my never-ending gluten free journey, I get these little cravings of foods I used to love dearly. Growing up in Jersey, this was probably one of the best foods. Ever. I even worked at a bakery when I was in high school that made this among other gluten-filled foods that I long for every now and then. It’s been decades since I lived in the garden state, and Entenmann’s brand of crumb cake was a pretty good substitute for the real thing, but whenever my husband had to travel back to NJ, I always asked him to stop and get some crumb cake, pack it in his suitcase and bring it home…which he did!
But now that there’s no more gluten in my world, I assumed crumb cake was gone for good, until I entered my mad scientist role in the kitchen and came up with this. It’s been approved by gluten eating family and friends too – who went back for seconds! A few things about this recipe…it’s a treat, so not one of my low guilt recipes. I do use sugar (organic) and butter. And although it pains me to introduce another flour to the repertoire, this flour is a must for the taste and texture of this awesome treat. So, if you are missing this in your life, take a shot at making it. I’m pretty sure you won’t be disappointed.
Gluten Free Crumb Cake – New Jersey Style!
Always double check your ingredients for Gluten Free status before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
Curious about ingredients used in this recipe? Click here for info and sources!
For the Cake:
- 2/3 Cup Almond Flour
- 1/2 Cup Tigernut Flour
- 2/3 Cup Tapioca Flour
- 2 Tablespoons Coconut Flour
- 1/2 Cup Warm Milk (dairy free is OK!)
- 1/4 Cup Sugar
- 1 Egg
- 2 teaspoons Active Dry Yeast
- 1/2 teaspoon Salt
- 6 Tablespoons Butter, Cut into cubes
For the Crumb Topping:
- 1/4 Cup Butter
- 3 Tablespoons Sugar
- 2 Tablespoons Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/8 teaspoons Salt
- 1/4 Cup Almond Flour
- 1/4 Cup Tigernut Flour
- 1 Tablespoon Coconut Flour
- Confectioner's Sugar for dusting
- Prepare a pan (8"x8") by generously greasing it or lining it with parchment paper.
- In a mixing bowl, combine all of the cake ingredients, except the butter, and mix together for about 2 minutes.
- Add the butter, one tablespoon at a time and mix well for about 5 minutes (you can use an electric or stand mixer to makes it a little easier).
- Pour the batter into your prepared pan, cover it with plastic wrap and let it rise for an hour.
- While the cake is rising, prepare the crumb topping by combining all ingredients (except the confectioner's sugar) and mixing well - into a nice, uniform, crumbly mixture.
- Preheat the oven to 350 degrees F.
- Remove and discard the plastic wrap. Sprinkle the crumb topping evenly all over the cake.
- Bake for about 30 minutes.
- Remove from oven and LET IT COOL COMPLETELY, otherwise it'll be difficult to handle.
- Dust with confectioner's sugar and serve!
If you don't finish it all within a day or so, cut it into squares, wrap them, and put in the freezer. Thaw and heat it up, and it'll be a super-delicious treat without all the effort!