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Gluten Free Cinnamon Coffee Cake

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Ingredients: 

Cake:
2 1/2 cups (350 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
1 1/3 cups (300 g) sour cream, at room temperature (can substitute an equal amount, by weight, of Greek yogurt)
1/4 cup (2 fluid ounces) milk (any kind), at room temperature

Topping:
1/4 cup (35 g) all purpose gluten free flour (with or without xanthan gum)
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (109 g) packed light brown sugar
6 tablespoons (72 g) shortening, melted (I use Spectrum nonhydrogenated vegetable shortening)
1 teaspoon pure vanilla extract


 

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