Gluten Free Pumpkin Saffron and Cardamom Crumb Cake
A dense, spiced crumb cake weighted with pumpkin
Servings: 20 people
Calories: 150kcal
Equipment
- 9x13 inch pan
Ingredients
For the Cake:
- 2 Cups gluten free flour 1-1 mix with xanthan gum
- 1/2 Cup almond meal
- 1/4 tsp each of ground nutmeg, cinnamon, cardamom
- 1/2 tsp ground ginger
- 3 strands of saffron finely chopped (carefully)
- 1/2 tsp each baking powder and baking soda
- 1/4 tsp salt
- 1/4 cup whole unsalted cashews, blitzed up to a meal or powder
- 2 large eggs
- 3/4 cup salted butter softened
- 1 Cup canned pumpkin
- 1 Cup packed brown sugar
- 1/2 tsp vanilla extract
- 1/4 Cup milk
For the Crumb Topping:
- 1/3 Cup gluten free flour 1-1 mix
- 3/4 Cup packed brown sugar
- 1/4 Cup flaxseed meal
- 1 Cup chopped pecans
- 1/4 Cup chopped unsalted cashews
- 1 Cup almond meal
- 1 Cup melted butter
- 1/4 tsp cinnamon
- 1/8 tsp each ginger cardamom, nutmeg
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9x13inch pan with butter or cooking spray. In a small bowl, whisk together the dry ingredients of the cake (the flour, almond meal, ground cashews, baking powder, baking soda, salt, saffron, and other spices). Set aside. In a large bowl, cream together (with an electric mixer) the wet ingredients: the eggs, softened butter, brown sugar, pumpkin, milk and vanilla. Dump the dry ingredients into the wet and stir together with a spatula. Pour the batter into the prepared pan and use the spatula to spread the batter evenly (it will be very thick).
- In the small bowl, stir together all of the ingredients for the crumb topping until well mixed. Using your hands, crumble the topping over the cake until it is evenly coated. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let cool slightly before serving!