Aunt Ruth’s Crumb Cake

Topping and Flour Mixture:
1 cup sorghum flour
1/2 cup arrowroot starch
1/2 teaspoon xanthan gum
1 cup white sugar
1/2 cup (1 stick) unsalted cold butter
Whisk sorghum flour, arrowroot starch, xanthan gum, and sugar. Blend in cold butter with a pastry blender. Set aside one-half cup of the mixture to use as the topping.
Additional Ingredients:
2 teaspoons baking powder
1 egg
1 teaspoon vanilla
1/4 cup heavy cream
1/4 cup water
1 cup golden raisins
1/2 of a Granny Smith apple, cored, peeled, and grated
Preheat oven to 350 degrees.
Add the second set of ingredients to the first mixture (after you have removed one-half cup for use as the topping). Mix with a fork only until blended. Pour into a greased 9-inch round pan. Sprinkle with topping and bake in 350º oven for approximately 1 hour (convection oven: 325 degrees for 40 minutes). Yield: 8-16 servings. Freezes well. (This cake is best eaten on the day it is made, as it will dry out rather quickly; freeze within a day of baking.)
1 cup sorghum flour
1/2 cup arrowroot starch
1/2 teaspoon xanthan gum
1 cup white sugar
1/2 cup (1 stick) unsalted cold butter
Whisk sorghum flour, arrowroot starch, xanthan gum, and sugar. Blend in cold butter with a pastry blender. Set aside one-half cup of the mixture to use as the topping.
Additional Ingredients:
2 teaspoons baking powder
1 egg
1 teaspoon vanilla
1/4 cup heavy cream
1/4 cup water
1 cup golden raisins
1/2 of a Granny Smith apple, cored, peeled, and grated
Preheat oven to 350 degrees.
Add the second set of ingredients to the first mixture (after you have removed one-half cup for use as the topping). Mix with a fork only until blended. Pour into a greased 9-inch round pan. Sprinkle with topping and bake in 350º oven for approximately 1 hour (convection oven: 325 degrees for 40 minutes). Yield: 8-16 servings. Freezes well. (This cake is best eaten on the day it is made, as it will dry out rather quickly; freeze within a day of baking.)