Gluten Free Coffee Cake

glutenfreeonashoestring.com

JMed

subheading: FOR THE TOPPING:

8 tablespoons ( 112 g) unsalted butter melted

⅓ cup ( 73 g) packed light brown sugar

¼ cup ( 50 g) granulated sugar

1 cup ( 140 g) all purpose gluten free flour blend (I used Better Batter; click for details)

½ teaspoon xanthan gum omit if your blend already contains it

⅛ teaspoon kosher salt

subheading: FOR THE CAKE BATTER:

1 ¾ cups ( 245 g) all purpose gluten free flour blend (I used Better Batter; click for details)

1 teaspoon xanthan gum omit if your blend already contains it

2 tablespoons ( 18 g) cornstarch

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon optional

6 tablespoons ( 84 g) unsalted butter at room temperature

1 cup ( 256 g) sour cream at room temperature

¾ cup ( 150 g) granulated sugar

2 tablespoons ( 1 fluid ounce) milk at room temperature

1 teaspoon pure vanilla extract

2 ( 100 g (weighed out of shell)) eggs at room temperature

Directions at glutenfreeonashoestring.com

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