Recipe

Gf Cinnamon Streusel Coffee Cake Recipe

Add Step-by-Step Photos	Sola / All my dishes 5 months, 2 weeks ago I adapted this from a King Arthur recipe.Came out moist,wonderful texture with a sweet surprise of cinnamon in the middle.If you have someone that is mad at you,I recommend you bake this;all will be forgotten once they take a bite. Prep:30m Cook:50m Servings:16	Sola
	glutenfree moist crumbly

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Ingredients

Streusel topping:

1 1/4 cups white sugar

1/4 Tsp.salt

3/4 cup rice flour

1/2 cup sorghum flour

1/4 cup potato starch

1 Tbl.ground cinnamon

1/8 tsp.nutmeg

6 Tbl.butter,melted

Filling:

1 cup,light brown suagr

1 1/2 tsp.ground cinnamon

1 tsp.cocoa

Cake:

3/4 cup butter,softened

1 tsp.salt.

1 1/2 cups white sugar

1/3 cup brown sugar

2 1/2 Tsp.baking powder

2 tsp.vanilla extract

3 large eggs

3/4 cup sour cream or plain yogurt

1 1/4 cups milk,anything from skim to whole

1 3/4 cups rice flour

1 1/2 cups sorghum flour

1/4 cup tapioca flour

1/4 cup potato starch

1/2 tsp.xanthan gum

1/2 tsp.guar gum (or you may use all xanthan)

Directions

Preheat oven to 350.Lightly grease a 9X13 inch pan.

Make the stresuel topping.Mix all dry ingredients,then stir in melted butter until well combined.Set aside.

Sift the flours,potato and tapioca starch,plus the xanthan & /or guar gum for the cake batter over a large bowl.Stir with fork in bowl so that all is well mixed,set aside.

In a medium size bowl,make the filling by mixing the above listed ingredients together,set aside.

In a large bowl,beat the butter,salt,sugars,baking powder and vanilla,until well combined and smooth.

Add the eggs,one at a time,beating well after each addition.

In a seperate bowl,whisk together the milk and sour cream until well combined.You dont need to whisk out all the lumps.

Add the flours to the butter/sugar mixture alternately with the milk/sour cream mixture,beating gently to combine.

Pour/spread half the batter,about 3 cups on the bottom of pan,spreading all the out to the edges.

Sprinkle the filling evenly over the batter.

Spread remaining batter atop the filling.Use a table knife to gently swirl the filling into batter,as though making a marble cake.Dont combine the filling and batter thoroughly;just swirl the filling through batter.

Sprinkle topping over batter.

Bake cake until dark golden brown around edges;medium golden with no light patches showing on top,and a toothpick inserted in center comes out clean-About 50-60 minutes.( mine took a little under 50 )

When pressed gently,center should spring back.

Remove cake from oven,allow to cool for 20 minutes before cutting and serving.

Note:I have been using guar gum more recently as I am almost out of xanthan gum.I have had very good results,texture and moistness-wise using a ratio of1/2 guar & 1/2 xanthan gum.

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