Weekend Coffee Cake Crumble

A slice of Weekend Coffee Cake Crumble

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Prune Layer

5 prunes, minced

boiling water to cover

Crumb topping

3 tablespoons dark brown sugar

3 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 kosher salt

4 tablespoons unsalted butter, melted

1/2 cup gluten free all purpose flour

Cake layer

1/2 cup gluten free all purpose flour

3/4 teaspoon baking powder

1/8 kosher salt

2 tablespoons unsalted butter, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla bean paste or extract

2 tablespoons sour cream

2 tablespoons milk


Preheat the oven to 350°F and lightly spray a loaf pan with cooking spray then line with parchment paper.

In a small bowl, cover the minced prunes with boiling water for 15 minutes. Drain thoroughly and set aside.

Meanwhile, in another small bowl make the crumb topping. Whisk  the brown sugar and granulated sugar together. Then add the cinnamon, ginger, and salt. Pour in the melted butter then mix until combined. Use a spoon to stir in the flour in 3 separate additions, until the flour is completely incorporated. It will seem like there is too much flour, but just keep working it and it will come together. Place in the refrigerator.

In another small bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream together the granulated sugar and softened butter with an electric mixer until pale and fluffy. Add the egg and vanilla bean paste and beat until combined. Add the sour cream, incorporate completely. Lastly, incorporate the flour and the milk until completely combined and the batter is smooth.

Pour the batter into the prepared loaf pan spreading to the edges and soothing the top with a spatula. Sprinkle the soaked and drained prunes over the top of the batter evenly. Crumble the crumb topping over the top.

Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with only a few crumbs. Cool for 15 -20 minutes before removing from the pan. Slice and serve or store covered at room temperature for up to 3 days.


Keywords: gluten free baking, coffee cake, prunes, baking with prunes

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