Apple Walnut Crumb Cake is incredibly moist and full of wonderful fall flavors.
- 1 1/2 cups gluten free flour
- 3/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold, unsalted butter, cut into 1/2-inch cubes
- 3 cups gluten free flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- 3/4 cup sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 3 cups chopped apples, cut into 1/2 inch pieces (2-3 apples)
- 1 cup chopped walnuts
- 1 1/4 cups powdered sugar
- 3 tablespoons milk
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In a medium bowl, whisk together the gluten free flour, brown sugar, cinnamon, and salt.
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Add the butter and mix with a pastry blender until the mixture forms crumbs. Refrigerate the crumb topping until you've prepared the cake mixture.
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Preheat oven to 350 degrees. Grease a half sheet pan.
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In a medium bowl, stir together the gluten free flour, baking powder, cinnamon, and salt. Set aside.
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With an electric mixer on medium speed, beat the butter and sugars together until light and fluffy. Add the eggs, two at a time, and continue to beat until thoroughly combined. Mix in the vanilla.
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Turn the mixer speed down to low. Add 1/3 of the flour mixture and mix until combined. Add 1/2 of the milk and mix until combined. Alternate adding 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, and mix until just combined.
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Stir in the apple cubes and chopped walnuts.
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Transfer the cake mixture to the prepared pan. Spread the mixture evenly around the pan.
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Sprinkle the crumb topping over the top of the cake mixture.
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Bake for 30 minutes, or until cake is golden brown and a wooden pick inserted in the center comes out clean.
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Cool in the pan on a wire rack.
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In a small bowl, stir together the powdered sugar and 2 tablespoons of milk until completely combined. Add additional milk, if needed, to get the desired consistency.
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Drizzle the glaze over the cooled cake. Serve and enjoy!
- Check the ingredients in your gluten free flour mix. I used Bob's Red Mill 1 to 1 Gluten Free Baking Flour, which contains xanthan gum, so I didn't need to add any gum. If your mix doesn't contain xanthan gum, try adding 1 teaspoon to the cake mixture ingredients.
- After assembling the ingredients for the crumb topping, place the mixture in the refrigerator to keep the butter chilled. Keeping the crumb topping cold will prevent it from melting into the cake while it's baking.
- Use a good baking apple like Braeburn, Gala, or Golden Delicious. This apple walnut cake is somewhat sweet. If you prefer a hint of tartness, try using Granny Smith apples.
- Peeling the apples is optional. I didn't remove the skins, but you can peel the apples if you prefer.
Recipe adapted from Bake or Break