We decided to make a New York Style Coffee Crumb Cake for our gluten-free Epiphany Cake.
Here is our Recipe:
New York Style Crumb Cake
Cake:
1½ cups + 2 tablespoons GF Flour Blend (See blog Post for our GF Flour Blend)
¼cups + 2 tablespoons almond flour
1½ teaspoons powdered egg whites
1½ teaspoons xanthan gum
3teaspoons baking powder
½teaspoon salt
½cup sugar
2eggs
½cup unsalted butter, cut into pieces
¾cup milk
2teaspoons vanilla extract
zestof one lemon
Preheat oven to375°. Butter a 13 x 9-inch pan. In a mixing bowl, combine the dry ingredientsand lemon zest. Using fingertips, workthe butter into the dry ingredients until it resembles a coarse meal. Make a well in the center, pour in the eggs,milk, and vanilla extract, and stir until just incorporated. Pour batter into prepared pan and set aside.
Topping:
1cup + 2 tablespoons GF Flour Blend
¼vup + 2 tablespoons almond flour
1½ teaspoons xanthan gum
1tablespoon powdered egg whites
1½ teaspoons ground cinnamon
¼teaspoon salt
½cup + 2 tablespoons confectioners’ sugar
2tablespoons brown sugar
12tablespoons cold, unsalted butter, cut into pieces
confectioners’sugar (for dusting)
In a medium bowl,combine all ingredients. Work butterinto the dry ingredients with fingertips until the mixture resembles coarsecrumbs. Sprinkle topping onto batter andbake for 30 minutes, until a cake tester comes out clean. Allow cake to cool for 20 minutes beforedusting with confectioners’ sugar.
http://www.noexcusesglutenfreecookbook.com
http://www.youtube.com/watch?v=nZYK1Un-Dmk
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