Gluten-Free Cinnamon Crumb Cake

  • Serves

    serves 8-12


Sorghum flour and almond meal give this cake from Gluten-Free Baking (Weldon Owen 2014) 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 for a satisfying breakfast or snack. Food and prop stylist Judy Haubert likes to enjoy it with her late-morning coffee and crossword on the weekends.


For the Cake

  • 1 12 cups sorghum flour
  • 1 cup packed brown sugar
  • 12 cup almond meal
  • 12 cup potato starch
  • 2 tsp. ground cinnamon
  • 1 12 tsp. xanthan gum
  • 1 14 tsp. baking powder
  • 1 tsp. baking soda
  • 34 tsp. kosher salt
  • 1 cup plain full-fat yogurt
  • 12 cup canola oil
  • 1 tbsp. vanilla extract
  • 3 eggs

For the Topping

  • 12 cup sorghum flour
  • 12 cup packed brown sugar
  • 12 cup walnut pieces, lightly toasted
  • 1 tsp. ground cinnamon
  • 14 tsp. kosher salt
  • 4 tbsp. unsalted butter, cubed and chilled


Step 1

Make the cake: Heat oven to 350°. Line an 8”or 9” square baking pan with parchment paper; set aside. Whisk flour, sugar, almond meal, starch, cinnamon, xanthan, baking powder, baking soda, and salt in a bowl. In a separate bowl whisk yogurt, oil, vanilla, and eggs until combined; add to dry ingredients and stir until a smooth batter forms. Pour into prepared pan.

Step 2

Make the topping: Pulse flour, sugar, walnuts, cinnamon, and salt in a food processor until coarsely ground. Add butter and pulse into pea-sized crumbles. Spread topping evenly over batter; bake until topping is golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs clinging to it, 45-50 minutes. Let cool at least 40 minutes before serving.

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