FOOD PHILOSOPHER™ GOES WHEATLESS

Crumb Cake

FIRST COMES THE SMALL YEARNING FOR A TASTE YOU REMEMBER BUT
can't quite put your finger on. Your mind searches; you can feel tender cake in your mouth, taste a hint of vanilla, crumbly crumbs—oh there's the cinnamon—melt on your tongue. Then it's gone. You struggle to bring it back. Your mouth waters. Suddenly, it is clear what you want, what you need— a simple, classic crumb cake. Try ours! It is easy to make and everything that a crumb cake needs to be: a delicious, velvety cake flavored with vanilla and topped with delectable crumbs. Our cake is not the square, yeast-based comfort food created by German bakers in New York so long ago. It is more traditional in shape and flavor and more "cakey" in texture. Make one to serve for brunch, coffee with friends, after school snacks, or simple summer suppers with a side of fresh peaches and berries (see our Featured Menu).

© 2006 Claudia Pillow and Annalise Roberts

Gluten–Free Archive
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Food Philosopher’s® Gluten–Free

CRUMB CAKE

Makes one 9-inch tube cake

1/3 cup Canola oil
1¼ cups granulated sugar
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
2 cups brown rice flour mix
1½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
1 cup sour cream (room temperature)*

1. Prepare Crumb Topping (see below).
2. Preheat oven to 350°F. Position rack in center of oven. Spray a 9-inch tube pan with removable bottom with cooking spray (do not use an Angel Food cake pan).
3. Whisk flour, baking powder, baking soda, xanthan gum and salt in a small bowl. Set aside.
4. Beat eggs in large bowl of electric until well blended. Add sugar one tablespoon at a time, and beat until creamy colored and light. Add vanilla, flour mixture, sour cream, and oil and beat at medium-low speed for 30 seconds. Do not over beat.
5. Spread batter into prepared pan. Top with Crumb Topping (recipe below).
6. Place in center of oven and bake about 50 minutes or until a toothpick inserted in the center of cake comes out clean. Do not open oven for first 45 minutes.
7. Cool cake in the pan on a rack for 20 minutes. Remove sides of pan and cool completely on rack. To remove cake from bottom: use two pancake turners to lift cake unto a cake plate. It is easier to remove the cake from the pan if it is cold.

Serve slightly chilled or at room temperature. Can be made a day ahead. Store cake covered tightly with plastic wrap in refrigerator. Best when eaten within three days of baking.

*Best with regular sour cream (not low fat)

Food Philosopher's® Gluten-Free
CRUMB TOPPING

1 cup plus 2 tablespoons brown rice flour mix
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon xanthan gum
6 tablespoons unsalted butter, melted

1. Combine flour, brown sugar, granulated sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Gently break into medium and small (the size of M&Ms®) sized crumb pieces with spoon.

©2006 by Claudia Pillow and Annalise Roberts

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