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.
Ingredients
For the Cake
- 1 1⁄2 cups sorghum flour
- 1 cup packed brown sugar
- 1⁄2 cup almond meal
- 1⁄2 cup potato starch
- 2 tsp. ground cinnamon
- 1 1⁄2 tsp. xanthan gum
- 1 1⁄4 tsp. baking powder
- 1 tsp. baking soda
- 3⁄4 tsp. kosher salt
- 1 cup plain full-fat yogurt
- 1⁄2 cup canola oil
- 1 tbsp. vanilla extract
- 3 eggs
For the Topping
- 1⁄2 cup sorghum flour
- 1⁄2 cup packed brown sugar
- 1⁄2 cup walnut pieces, lightly toasted
- 1 tsp. ground cinnamon
- 1⁄4 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
Instructions
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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