Nut-Free Funfetti Crumb Cake

The following recipe is an adaptation, original is from “Sweet Tooth” by Broma Bakery.

Many birthday cake-flavored desserts include nuts of some kind, and when I was adapting this recipe for an upcoming dinner birthday party we were hosting, I wanted to ensure it remained nut-free but also still contain that nostalgic birthday cake essence, since many of our guests had severe nut allergies. Many cake slices later, I can gladly say that this recipe got the seal of approval from everyone. So, for all those who want to make a birthday-themed dessert but can’t find one that aligns with their allergies, this Nut-Free Funfetti Crumb Cake is right up your alley! Oh, and did I mention that it can also be made in one bowl (for the most part)?

Nut-Free Funfetti Crumb Cake

Difficulty:BeginnerPrep time: 30 minutesCook time: 50 minutesTotal time:1 hour 20 minutesServings:16 servings

Cake Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup caster sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp sugar-free caramel syrup
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup full-fat sour cream
• 1/2 cup rainbow sprinkles

Crumb Topping Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/4 cup caster sugar
• 1/4 tsp vanilla extract
• 3 tbsp nonpareils

Instructions

1. Preheat the oven to 325 F. Grease an 8×8 inch square pan with cooking spray.
2. In large bowl, combine the butter and granulated sugar, and stir for 2 minutes or until light and fluffy.
3. Add eggs one at a time, and use a whisk to combine, periodically scraping down sides and bottom of the bowl with a spatula after each addition. Add extract, syrup, and sour cream, mixing until just combined.
4. In the same bowl, add the flour, baking powder, baking soda, and salt. Continue to stir until ALMOST fully combined. Fold in the sprinkles until everything has JUST been combined.
5. Pour batter into prepared pan and spread into an even layer.
6. CRUMB TOPPING: in a medium-sized bowl combine all the ingredients (except the nonpareils). Use a fork or hands to cut the mixture together until it becomes a pebbly consistency. Add the nonpareils and mix until just combined. Sprinkle crumb evenly over the batter in the pan.
7. Bake the cake for 47 minutes or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. Take it out and let cool for around 3-4 hours. Slice into squares and serve.

Notes

• – If you don’t have full-fat sour cream, then you can use greek yogurt.
• – If you want the traditional nutty flavor, you can use almond extract in lieu of the caramel syrup.

Keywords:Birthday Cake, Dessert

• Birthday Cake
• Dessert