i haven't yet met a gluten free challenge i was afraid to tackle! last week my sister made a new york style crumb cake--it was divine! i'm not really sure why this is called 'new york style crumb cake' because i am pretty sure i have eaten similar coffee cakes in other american cities! after taking a look at the recipe, i realized the ingredients were almost identical to both my streusel coffee cake recipe from when i was a little girl and the gluten free pantry 'favorite coffee' cake recipe i have used so many times in the past.
with a little tweaking for gluten free i came up with the following...sweet success! you can easily half this recipe to make an 8" square or 8" round coffee cake OR 48 mini muffins, 12 regular size muffins.
this time i used a 9x13 pyrex pan and i also made mini muffins using the same recipe!
- 2 1/2 cups gluten free flour mix--i use the mix from gluten free pantry
- 5 teaspoons baking powder
- 2 eggs and 2 egg yolks
- 1 1/2 cups white and brown sugar mixed
- 12 tablespoons melted butter
- 2 tablespoons vanilla extract
- 1 1/2 cup sour cream
- 1 cup packed brown sugar
- 4 tablespoons softened butter
- 4 tablespoons GF flour blend
- 2 teaspoons cinnamon
- 1 cup mini chocolate chips
cake:
- melt butter--set aside to cool
- in bowl of mixer combine eggs and sour cream and vanilla extract
- add sugar and blend
- add flour and baking powder
- add melted butter, blend
- fold in chocolate chips
coffee cake/new york style crumb cake
ingredients
- 2 1/2 cups gluten free flour mix--i use the mix from gluten free pantry
- 5 teaspoons baking powder
instructions
- melt butter--set aside to cool
- in bowl of mixer combine eggs and sour cream and vanilla extract
- pour 1/2 batter into a greased 9x14 pyrex baking pan--sprinkle crumble topping over the batter
GREAT BLOG.
Love your blog, i don't do a lot of baked goods and am just amazed at how far we have all come with GF baking! Thanks for sharing.