The classic ’50s-style diner is a longstanding staple of New Jersey food culture, and soft crumb cake piled high with cinnamon and sugar crumble is a favorite for kids and adults alike (the more crumb, the better!). While the traditional treat isn’t an option for our gluten-free family members, this version is every bit as delicious, decked out with that coveted crumble and near impossible for even the most discerning local to distinguish from the wheat-flour recipe.
Ingredients
- CAKE
- ¼ cup palm shortening, room temperature
- ½ cup sugar
- 2 large eggs
- 1½ cups gluten-free flour blend
- 1½ teaspoons baking powder
- 1 teaspoon vanilla
- ¾ cup almond milk
- TOPPING
- ½ cup palm shortening, room temperature
- 1 cup brown sugar
- 1 cup gluten-free flour blend
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 tablespoon powdered sugar, optional
Directions
For crumb topping, combine all ingredients in the bowl of a food processor and pulse until ingredients are combined and crumbly; set aside.
For the cake, preheat oven to 350° F and grease a 9 x 9-inch cake pan.
Using an electric mixer, cream together shortening, sugar and eggs.
Add flour, baking powder and vanilla, alternating with milk, and continue beating until thoroughly combined, light and fluffy.
Pour batter into prepared cake pan.
Sprinkle with crumb topping and bake for 20 to 30 minutes, or until a knife inserted into the center comes out clean.
Nutrition Analysis: 430 cal, 19 g fat, 40 mg chol, 45 mg sodium, 61 g carbs, 0 g fiber, 27 g sugar, 4 g protein
Recipe and photo by Angela Sackett
