gluten free strawberry crumb cake

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while i am not gluten intolerant, i am very sensitive to fodmaps. i find that if i stick to gluten free, it is often better for my fodmap sensitivities!  i am super excited to try a variation of this recipe from the loopy whisk!

my version is lemon-free as i am serving it at at a family dinner where a family member is very sensitive to lemons (the acid). 


NEED: 

Filling

  • 1 lb fresh strawberries, with tops removed, cut into roughly ½-inch pieces (You can also use frozen strawberries)
  • ¼ cup superfine or granulated sugar
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch 
  • 1 tbsp water


Crumb Topping 

  • ¼ cup + 2 tbsp superfine or granulated sugar
  • 5 tbsp unsalted butter, softened
  • 2 tsp vanilla extract
  • 1 cup all purpose gluten free flour blend (make sure it has xanthan gum in it- such as Krusteaz or True Goodness
  • ⅓ cup almond flour
  • ¼ tsp salt

Cake

  • 1/2 cup superfine sugar
  • 5 tbsp unsalted butter, softened
  • 2 tbsp neutral oil
  • 1 tsp vanilla extract
  • 2 large eggs, room temp
  • 1⅓ cups all purpose gluten free flour blend (make sure it has xanthan gum in it- such as Krusteaz or True Goodness
  • ⅓ cup almond flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup full-fat plain or Greek-style yogurt, room temperature


DO: 

  • preheat oven to 350
  • line 9 inch square baking pan with parchment/baking paper- have an overhang to help remove the cake later


  • Strawberry filling:


    1. Make the strawberry filling first, so it has time to cool down while you prepare the other elements. The filling needs to be lukewarm or at room temperature when you assemble the cake.
    2. Combine the strawberries, sugar, and vanilla in a large saucepan, and cook them over medium heat, with occasional stirring, until the strawberries have softened and they've released their juices. This should take about 3-4 minutes. Tip: If using frozen (whole) strawberries, you can roughly mash them up at this point – but leave the filling chunky, you don't want it to be perfectly smooth.
    3. Remove the strawberries from the heat. In a small bowl, mix together the cornstarch  and water to create a cornstarch slurry
    4. Add the cornstarch slurry to the strawberries and stir well to combine. Return to the heat and cook for about 1 minute more, with constant stirring, until thickened.
    5. Pour the strawberry filling into a bowl or deep plate, and set aside to cool. It needs to be cooled completely to room temperature before you start assembling the cake.

        Streusel topping:

    1. Add the sugar, softened butter and vanilla to a bowl and mix well with a wooden spoon or rubber spatula until combined. 
      1. Tip: Don’t cream or aerate the mixture, as that can make the streusel too delicate and crumbly (note the absence of any raising agents for the same reason).
    2. In a separate bowl, whisk together the gluten free flour blend, almond flour, and salt.
    3. Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a homogeneous cookie dough. Set aside until needed.

        Cake:

    1. Add the sugar, softened butter, oil and vanilla, and cream everything together until pale and fluffy. You can do this by hand with a large balloon whisk, using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters.
    2. Add the eggs, one at a time, mixing well after each addition, until well combined.
      1. Tip: It's very important that your eggs are at room temperature and that you add them one at a time. This way, you'll maintain the emulsion of the butter as much as possible. If you forgot to take your eggs out of the fridge, place them in warm water for 5-10 minutes before using them.
    3. In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, and salt.
    4. Add half of the dry ingredients to the butter-sugar mixture, and whisk well to combine. Add the yogurt and whisk until smooth. Finally, add the rest of the dry ingredients and whisk well until you get a smooth cake batter with no flour clumps.

        Assembling & baking the strawberry crumb cake:

    1. Transfer the lemon cake batter into the lined baking pan and smooth it out into an even layer.
    2. Spoon the cooled strawberry filling over the batter, making sure you get a fairly even layer with only a small amount of batter peeking through here or there. 
    3. Crumble the streusel topping over the strawberry layer, making sure that you get a fairly even coverage.
    4. Bake at 350ºF for about 40-45 minutes or until the crumble topping is evenly golden brown and an inserted toothpick/cake tester comes out clean.
    5. Allow the cake to cool until warm before you remove it out of the baking pan. While it’s hot, the cake will be fairly delicate
    6. Serve warm or cooled completely to room temperature. If you wish, you can dust the top with some powdered/icing sugar before slicing and serving.

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