Gluten-Free, Dairy-Free Coffee Cake

• 1 cup all purpose flour Pillsbury makes a GREAT gluten free all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 butter at room temperature, since butter bothers me, I use Olivio coconut spread
• 1 1/4 cups brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup vanilla pudding or applesauce
• 1 cup brown sugar packed
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup butter melted, once again, I use the coconut spread
• 2 1/2 cups all purpose flour
• 1/2 cup confectioners' sugar
• 2 teaspoons almond milk original

1. Preheat oven to 350 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
2. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
3. In a large bowl, combine flour, cinnamon, baking soda, and salt.
4. In a separate bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
5. Add vanilla pudding and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
6. Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
7. To make the glaze, combine confectioners sugar and milk. Whisk until smooth. When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.

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Taken from www.yummly.com/recipe/Gluten-Free_-Dairy-free-Coffee-Cake-1577968 (may not work)