As with most gluten free baked goods we have found that letting the batter sit for a few minutes after mixing allows the gluten free flour to hydrate and the finished product is less "grainy".
We do not endorse any products, so you will have to locate your favorite gluten free flour. We have found most brands available at local retailers are acceptable, but you can decide which fits your individual taste.
Dry Ingredients 2 1/2 cup Gluten Free Flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon (more or less to taste)
For Streusel 1/4 cup Brown Sugar, packed 1/2 cup Gluten Free Flour 2 tsp Cinnamon 1/4 tsp Salt 3 TB cold unsalted butter
For Glaze 1/2 cup confectioners' sugar 2 TB maple syrup or milk
Directions -Preheat oven to 350 degrees -Cream butter and sugar using a hand or stand mixer -Add 1 egg at a time and integrate prior to adding the next -Add the remainder of wet ingredients and combine -In a separate bowl combine and sift or whisk to combine -Combine the wet and dry and ingredients and mix until fully integrated -Let batter stand for 3-5 minutes to hydrate
-For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
-For the glaze, combine all ingredients and whisk to combine.
-Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. -Bake for 50 to 60 minutes, until a toothpick or cake tester stuck into the cake comes out clean. -Allow to cool of 30 minutes and drizzle with glaze
