GF Cinnamon Crumb Cakes
Full of cinnamon flavor, these bite-sized crumb cakes are simple to put together when you want something just a little sweet to eat or need to bake for a brunch or get-together. These were perfect for our Sunday morning breakfast and my husband was surprised when I said they were gluten-free. Delicious!
GF Cinnamon Crumb Cakes
Ingredients
For the Crumb Cakes:
- 1 stick of unsalted butter, at room temperature
- 1 1/3 c granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 c sour cream (light is ok too)
- 1 1/2 c (6 oz) Better Batter All-Purpose Flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- cooking spray or paper muffin liners
For the crumble topping:
- 1/2 c light brown sugar, lightly packed
- 1/3 c Better Batter All-Purpose Flour
- 1 tsp ground cinnamon
- 2 Tbl cold butter, cut into pieces
Instructions
Preheat and Prepare the Pan. Preheat the oven to 350 degrees. Spray a standard muffin pan with nonstick cooking spray or line the wells with a paper liner. Set aside.
Combine the Dry Ingredients. In a medium bowl, measure out the 2 c flour, baking powder, baking soda, and salt. Whisk to combine.
Make the batter. In the bowl of a stand mixer, or using a large mixing bowl and a handheld mixer, cream together the softened butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add in the eggs, one at a time. Add the vanilla and mix to combine. Add half the flour mixture and stir to combine, then add half the sour cream, stirring well. Repeat with remaining flour mixture and sour cream. This helps keep the batter from becoming too wet or too dry. The batter will have a thicker consistency, but should not be dry.
Make the crumb topping. In a smaller mixing bowl, combine the brown sugar, flour, cinnamon, and cold butter. Using a pastry cutter, potato masher, or two butter knives, cut the butter into the dry ingredients until the mixture resembles wet sand.
Bake! Fill the muffin wells half full of batter then top with 1 tsp of the crumble topping. Repeat with more batter and crumble topping to make layers. I use a small cookie scoop to portion out the batter, but a tablespoon will also work. The muffin wells will be nearly full. Bake for 16-20 minutes or until a toothpick inserted in the center of a crumb cake comes out clean and the tops of the cakes are golden brown.
Cool on a wire rack. Makes 12-15 standard muffin-sized crumb cakes. Want mini crumb cakes? Prepare a mini muffin pan and fill as directed above, but bake for 8-10 minutes.
Adapted from A Girl Defloured
