Gluten Free Cinnamon Streusel Cake

Gluten Free Cinnamon Streusel Cake
Author: Gluten Free Grandmas
Ingredients
  • streusel topping
  • 1 1/4 cups granulated sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 1/2 cups [url href=”http://glutenfreegold.com/product/all-purpose-gluten-free-flour/” target=”_blank”]GlutenFreeGold Flour[/url]
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, melted
  • filling
  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • cake
  • 3/4 cup butter
  • 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream or plain yogurt
  • 1 1/4 cups milk (anything from skim to whole)
  • 3 3/4 cups[url href=”http://glutenfreegold.com/product/2lbs-all-purpose-gluten-free-flour/”] Gluten Free Gold Flour[/url]
Instructions
  1. ) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
  2. ) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
  3. ) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
  4. ) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
  5. ) Add the eggs one at a time, beating well after each addition.
  6. ) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
  7. ) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  8. ) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.
  9. ) Sprinkle the filling evenly atop the batter.
  10. ) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  11. ) Sprinkle the topping over the batter in the pan.
  12. ) Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.
  13. ) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

 

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