Buttermilk is readily available here and makes this coffee cake delicious. It’s my favorite. The recipe is in my first gluten-free cookbook.
Cinnamon Coffee Cake adapted from Carol Fenster
3/4 cup sugar
2 large eggs
1/4 cup vegetable oil
1 T. lemon peel
1 tsp. vanilla extract
1 1/2 cups gluten-free flour blend of your choice
3/4 tsp. xanthan gum
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
Cinnamon Crumb Topping
1/4 cup brown sugar
2 T. butter
1/2 tsp. ground cinnamon
2 T. gluten-free flour blend
Preheat oven to 350 degrees. Grease 11 by 7 inch pan.
Using electric mixer and large mixer bowl, cream together the sugar, eggs and oil about 1 minute. Add grated peel and vanilla.
In a medium bowl, sift together flours, xanthan gum, baking powder, baking soda, and salt.
On low speed, beat dry ingredients into egg mixture, alternating with buttermilk mixture, beginning and ending with dry ingredients. Spoon batter into pan; put topping on batter.
Bake 35 minutes or until top is golden brown and cake tester comes out clean. (Recipe doubles easily)