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Tastes close to the wheat based one I grew up with
FOR THE TOPPING
1/2 c. packed dark brown sugar
2 tbsp. granulated sugar
3 tbsp. white rice flour
1/2 tsp. ground cinnamon
3 tbsp. butter, softened
FOR THE CAKE
Dry Ingredients
1 c. white rice flour
1/4 c. sweet rice flour
1/4 c. corn starch
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground cinnamon
Wet Ingredients
1/2 c. (1 stick) butter, softened
1 c. granulated sugar
2 large eggs
1 c. sour cream
1. Preheat oven to 350 degrees (F). Grease and (rice) flour a 9x9 pan.
2. In small bowl, blend all topping ingredients together using a fork (the ingredients should come together like wet clumpy sand).
3. In a medium bowl, wish together all dry ingredients.
4. In a large bowl, cream butter and sugar (use high speed on a hand mixer or medium-high on a stand mixer). Add eggs 1 at a time mixing between each one. Add dry ingredients and mix until combined. Batter will be dry. Add sour cream. Blend well until all ingredients are thoroughly combined, scraping down the sides of the bowl.
5. Spoon batter into prepared pan (gently smooth the top if necessary)
6. Sprinkle the topping mixture over the top of the batter.
7. Bake for 35 to 45 minutes or until a knife inserted in the center of the pan comes out clean.
8. Cool pan on wire rack. Cut cake into squares and serve.
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