Coffee Cake

• 2 1/4 cup gluten-free all purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp xanthum gum
• 2 egg whites
• 3/4 cup sour cream
• 1/2 cup soymilk
• 1 tbsp canola oil
• 1/4 cup gluten-free all purpose flour
• 2 tbsp firmly packed light brown sugar
• 1 tsp ground cinnamon
• 2 tbsp chilled margarine, cut into small pieces

1. Preheat oven to 375F.
2. Spray an 8" springform pan with cooking spray & set aside.
3. To prepare topping, in a small bowl, combine 1/4 cup all purpose flour, brown sugar, & 1 tsp cinnamon.
4. Using a pastry blender or 2 knives, cut in margarine until coarse crumbs form.
5. Set aside.
6. To prepare cake, in medium bowl, combine 2 1/4 cup all purpose flour, granulated sugar, baking powder, xanthum gum & 1 tsp cinnamon.
7. Mix well.
8. In large bowl, whisk egg whites, sour cream, soy milk, & oil.
9. Add flour mixture; stir until just combined.
10. Spoon batter into prepared pan.
11. Sprinkle topping over top of batter.
12. (Mine didn't come out as a crumble, due to a little extra butter & stirring to much, so I made mine a swirl in the top.
13. I just spooned it on top of the batter & swirled it around).
14. Bake until toothpick inserted into center comes out clean, about 40 minutes.
15. Place pan on cooling rack; cool for 10 minutes.
16. Remove side of pan; cool completely.

flour, granulated sugar, baking powder, ground cinnamon, xanthum, egg whites, sour cream, soymilk, canola oil, flour, brown sugar, ground cinnamon, margarine

Taken from cookpad.com/us/recipes/363066-coffee-cake (may not work)