This recipe for Gluten Free Chocolate Chip Crumb Cake makes a truly tender cake, loaded with mini chocolate chips, & finished with a buttery crumb topping.
6tablespoonsunsalted butter, cold and cut into ½-inch cubes
½cupchopped nuts
For the Cake:
1 ¾cupgluten free flour blend
1 ½teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
⅔cupgranulated sugar
½cupunsalted butter, softened
1teaspoonvanilla extract
3large eggs
1cupsour cream
1 ½cupsmini semi-sweet chocolate chips
Instructions
For the Crumb Topping:
In a medium bowl, whisk together the gluten free flour, brown sugar, cinnamon, and salt.
Add the butter and mix with a pastry blender or fork until the mixture is combined and forms crumbs.
Stir in nuts until combined. Refrigerate the crumb topping while you make the cake.
For the Cake:
Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, sugar, and vanilla together until creamy.
Add eggs, one at a time, and beat well after each addition. Add the flour mixture in two portions, then beat in the sour cream.
Fold in the chocolate chips.
Transfer the batter to the prepared pan, and spread evenly.
Sprinkle the crumb topping over the top of the cake.
Bake 30-35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding ½ teaspoon to the cake ingredients. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Refrigerate the crumb topping while you’re making the cake. If the topping is left at room temperature, the butter will soften causing the topping to sink into the cake.
Allow the cake to cool completely before slicing and serving.