Emulsifier Free Crumb Cake
Total time1 hr 10 min
Prep time20 min
Cook time40 min
4.9(26)
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Learn more →Ingredients
9 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the crumb topping
- 1 cup all-purpose flour
- ⅔ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, melted and slightly cooled
For the cake
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- ⅓ cup sour cream
- ¼ cup unsalted butter, melted and slightly cooled
- 1 ½ tsp vanilla extract
For serving
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.
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