A Crumbly Delight
Introducing the ultimate Pesach cake that will have you reaching for seconds—this Gluten-Free Cinnamon Crumb Cake! Trust me when I say, this cake is unlike any other Pesach cake you’ve tasted before.Now, I’ll be honest—I’m usually not a fan of Pesach cakes. But this crumb cake? It’s a game-changer. Imagine layers of moist cake topped with a generous crumbly topping that’s so delicious, you won’t believe it’s not Chometz.
Pesach Gluten-Free Cinnamon Crumb Cake:
Gluten-Free Pesach Crumb Cake
Ingredients
Crumb Cake Ingredients:
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 tablespoon vanilla sugar
- 1 cup oil
- 4 eggs
- 1 cup potato starch
Crumb Toppings Ingredients:
- 2 teaspoons cinnamon
- 1/2 cup oil or margarine
- 1/2 box of crumbled ladyfingers
- 1/4 cup sugar
- 1/4 cup brown sugar
Instructions
Crumb Cake Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a mixing bowl, cream together the oil, sugar, and brown sugar until well combined.
- Add the eggs to the mixture and mix until fully incorporated.
- Stir in the baking powder, vanilla sugar, and potato starch until the batter is smooth.
- Pour the batter into the prepared baking pan and spread it out evenly.
Crumb Topping Instructions:
- In another bowl, mix together the cinnamon, oil or margarine, crumbled ladyfingers, sugar, and brown sugar until well combined.
- Sprinkle the crumb topping evenly over the cake batter in the baking pan.
- Bake the cake in the preheated oven for 20 minutes. Then, remove it from the oven and add the crumb topping. Return the cake to the oven and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Trust me, this Pesach Gluten-Free Crumb Cake is worth every calorie. You’ll thank me later! Enjoy every crumbly, delicious bite of this fantastic dessert.