Sour Cream Crumble Cake


Cinnamon, brown sugar, pecans & butter - it's an absolutely delicious combination. Years ago, last century :), I used to make the wheat based version of this Sour Cream and Crumble cake a lot. I think I stopped making it when I had children as it contains nuts. As the years turned I'd make other cakes & I simply had forgotten how scrumdillyumptious this cake really is. That is until yesterday when I made this gluten free version. My daughter's comment after she tasted it was "Why haven't you made this before?"

I'm always looking for shortcuts when it comes to baking - anything that helps get the finished cake onto a plate faster is a bonus (& gets the big thumbs up from the rest of the family). Anyway the original recipe said you need to cream the butter & sugar, then add the eggs, then fold in half the flour, then fold in 1/2 the sour cream & then & then & then. My eyes started glazing over when I read the cream the butter & sugar - it would mean getting my stand mixer out and I didn't want to do that as I was in a bit of a hurry. Bakers' Magic gluten free flour works really well in some melt 'n mix recipes as such I decided to give it a try - big thumbs up :).

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.   




200 g Bakers' Magic Gluten free flour

50 g Potato starch

1/4 tsp Salt

3/4 tsp Baking powder

3/4 tsp Bicarb of soda

125 g Caster sugar

125 g Butter

3 Eggs

250 ml Sour cream


Potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour. 



250 g Dark brown sugar (can be light brown)

2 tsp Cinnamon

125 g Chopped pecans

50 - 75 g Butter    




If you store your eggs in the fridge bring 3 out. Put them in a container & cover with hot tap water to warm them up a little.  

Using short bursts combine the topping ingredients together in a food processor (you still want some chunks of pecans).  

Turn the oven on to 170 C.

Line a 20 cm square cake tin. 

Mix together the Bakers' Magic gluten free flour, potato starch, baking powder, bicarb of soda & salt in a mixing bowl.

Melt the butter in another container, make sure that it is completely melted. Add in the sugar & stir with a spoon. 

Whisk, with a fork, the eggs into the butter/sugar mixture. Mix in the sour cream. 

Pour the butter/sour cream mix on top of the dry ingredients. Combine with a spatula until you have a smooth cake batter (the batter will thicken as you mix it). 

Put dollops of the batter into the cake tin, sprinkle in some of the topping. Reserve some of the topping for the top of the cake. Repeat adding dollops & sprinkling with the topping. 

Sprinkle the remaining topping on the top of the cake batter. 

Transfer cake tin to the oven & bake for approximately 50 mins. The time will depend on your oven. 

Allow to cool in the pan for ~5 mins before turning out on to a cooling rack. Put a serving plate onto the bottom of the cake (facing upwards) & flip the cake to be topping side up. 

Serve the cake while it is still slightly warm.

This cake is best eaten on the day that it is made - left over cake (?????? - if there is such a thing) can be warmed slightly in the microwave. 

Enjoy :).