Cinnamon Crunch Sorghum Cake
Cinnamon Crunch Sorghum Cake is a delightful creation that mixes the wholesome goodness of sorghum flour with the comforting sweetness of brown sugar and the rich texture of almond meal and potato starch. Infused with the aromatic allure of ground cinnamon and brought together with the tender moistness of yogurt, eggs, and oil, this cake promises a symphony of flavors and textures. Topped with a crunchy, buttery layer of sorghum flour, more brown sugar, and toasted walnut pieces, each slice offers a satisfying contrast of soft cake and crisp topping, making it a perfect treat for any occasion. Whether you're gathering for a family celebration, looking for a special weekend bake, or simply indulging in a quiet moment of delicious solitude, the Cinnamon Crunch Sorghum Cake is a testament to the joy of baking.
- 1½ cup Sorghum Flour
- 1 cup Firmly Packed Brown Sugar
- ½ cups Almond Meal
- 2 teaspoons Ground Cinnamon
- 1½ teaspoon Xanthan Gum
- 1¼ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoons Kosher Salt
- 1 cup Plain Yogurt
- 3 Large Eggs
- ½ cups Melted Butter
- 1 Pure Vanilla Extract
- ½ cups Sorghum Flour
- ½ cups Firmly Packed Brown Sugar
- ½ cups Walnut Pieces, Toasted
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Kosher Salt
- ¼ cups Cold Unsalted Butter
- Warm Up the Oven
Preheat oven to 350°F (180°C). Prepare a 9-inch square baking pan by lining it with parchment paper, ensuring your cake has a perfect home to bake in.
- Mixing the Foundation
In a large bowl, whisk the essence of your cake together: sorghum flour, brown sugar, almond meal, potato starch, cinnamon, xanthan gum, baking powder, baking soda, and a pinch of salt, creating a harmonious blend. In another bowl, whisk together the soul of your cake: yogurt, eggs, oil, and vanilla. Gently mix the liquid mixture with the dry, stirring until they unite into a smooth batter. Tenderly pour the batter into your prepared pan, smoothing the top for the next layer.
- Crafting the Topping
For the crown of cake, pulse together sorghum flour, brown sugar, toasted walnuts, cinnamon, and a dash of salt in a food processor until they're just acquainted. Introduce the butter and pulse again until the mixture begins to gather into small, inviting clumps. Evenly elegance the top of batter with this crumbly treasure.
- The Baking Sonata
Place cake in the oven, letting it bake until it's springy to the touch and a toothpick inserted into the center emerges clean, about 45 minutes. This is a moment of patience and anticipation. Once baked, allow the cake to cool on a wire rack for at least 40 minutes, letting it gather its full flavor and texture. Slice your masterpiece into squares or rectangles. Serve it warm or at room temperature, each bite a testament to your culinary artistry. Enjoy the fruits of your labor, a cake that's as nourishing as it is delightful.
