Sour Cream Cake with Cinnamon Crumb – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Round pan 24 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar 3 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the oil, sour cream and vanilla extract and mix.
4. 4
   Sift the gluten-free flour blend, baking powder and baking soda, combine, add to the wet mixture and Fold gently, just until no dry gluten-free flour blend remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the gluten-free flour blend only until there are no pockets of dry gluten-free flour blend: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Mix the gluten-free flour blend, sugar and cinnamon in a bowl.

   Bowl
6. 6
   Add the cold butter and rub it into the dry mixture with your fingertips, until coarse crumbs form.
7. 7
   Pour into the pan and sprinkle the crumbs on top.

   Baking pan
8. 8
   Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Cool 15 minutes in the pan and unmold.