Applesauce Crumb Cake with Cinnamon

Want to make something simple for Christmas? Why not try Applesauce Crumb Cake with Cinnamon courtesy of my new favorite blog Gulten-Free Goddess.

Cooking gluten free can be easy and simple, its really all about finding the prefect ingredients and doing your research. I’ve had a lot of fun recently learning all about the gluten free lifestyle and the Gluten-Free Goddess blog is the perfect place to help you through it!

Enjoy!

Applesauce Crumb Cake Recipe with Cinnamon

Recipe courtesy of the Gluten-Free Goddess. Yield: 10-12 slices

Ingredients

• 1 cup sorghum flour
• 1 cup potato starch (not potato flour)
• 1/2 cup hazelnut, chestnut or almond flour
• 1 1/3 cup light brown sugar
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3 organic free-range eggs, beaten
• 1/2 cup expeller pressed canola oil or coconut oil
• 1 tablespoon bourbon vanilla extract
• 1 cup organic applesauce

For the topping:

• 1/3 cup light brown sugar
• 3 tablespoons sorghum flour
• 3 tablespoons organic coconut oil
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.
2. In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.
3. Add in the eggs, oil, and vanilla extract. Beat to combine.
4. Add in the applesauce and beat by hand to mix the batter.
5. Scoop the batter into the prepared cake pan and smooth it out to the edges.
6. Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.
7. Spread the crumb topping on the batter. Lightly press down.
8. Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.
9. Cool the cake on a wire rack.
10. Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.
11. This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.
12. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Photo and recipe courtesy of the Gulten-Free Goddess.