Gluten-Free Crumb Cake Recipe — Moist, Crumbly, Simple to Make

This gluten-free crumb cake strikes the perfect balance of tender cake and large, crunchy crumbs. The cake itself is light and delicate, serving mainly as a soft base to showcase those sweet, craggy topping pieces. The best part: you can likely make this with staples already in your gluten-free pantry.

With so much happening in the world, I try not to let it take over my days. Baking helps: it grounds me and gives my family something simple and joyful. This crumb cake is exactly that kind of comfort—easy to make, familiar, and satisfying.

This is the crumb cake I remember: big, crunchy, brown-sugary crumbs over a light, tender cake. It’s straightforward to prepare, and guests won’t guess it’s gluten free. It’s a classic treat that feels a little special but is very approachable.

Making the Cake Part of Gluten Free Crumb Cake

The cake uses simple, familiar ingredients:

• Butter
• Gluten-free flour blend (use a blend with xanthan gum)
• Granulated sugar
• Egg
• Baking powder
• Vanilla extract
• Whole milk (or non-dairy substitute)
• Sour cream — a small amount keeps the cake tender
• Salt

Cream the butter and sugar until light. Add the egg, sour cream, and vanilla, mixing until combined. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, alternate adding the dry ingredients and the milk in three additions, beginning and ending with the flour.

Pour the batter into a greased and lightly floured 9 by 13-inch pan, then spread it evenly with an offset spatula. The batter will be fairly thin — about an inch high.

Making the Crumb

The crumb topping is the star: large, crunchy, and full of brown-sugar flavor. You probably already have these ingredients on hand:

• Butter (melted)
• Gluten-free flour blend (with xanthan gum)
• Packed light brown sugar
• Ground cinnamon

In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and stir until the mixture comes together into a thick, crumbly paste.

Grab handfuls of the crumb mixture and squeeze them together, then break off large chunks and scatter them over the batter. Aim for a mix of large and small pieces so the topping bakes into crunchy peaks and tender bits.

Bake at 350°F (175°C) for about 30 minutes, until the center is set and springs back lightly when touched. If the center still feels underdone before the topping browns, lower the oven to 325°F and bake in 5-minute increments until the cake is fully set but the crumbs aren’t overly dark.

Some people like to dust crumb cakes with powdered sugar after baking. I usually skip it, but feel free to add a light dusting if you prefer a sweeter presentation.

Serve this gluten-free crumb cake warm for breakfast, brunch, or as a snack. It’s an easy crowd-pleaser and a comforting treat your family will enjoy.