Instructions
Cake:
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Preheat oven to 350° F.
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Spray a 9×13 glass baking pan with cooking spray.
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In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
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Once combined stir in the melted butter.
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The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
Topping:
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In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
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Drop heaping tablespoonfuls of the butter mixture into the cake batter.
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Use a knife to swirl the butter mixture through the cake.
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Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.
Glaze:
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In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
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Pour over the warm cake.
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Enjoy!
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Store in an air-tight container.
(Courtesy of www.mamaknowsglutenfree.com)
Ingredients
Cake
3 cups *gluten-free flour
1 1/2 teaspoons xanthan gum
1/4 teaspoon salt
1 cup sugar
4 teaspoons gluten-free baking powder
1 1/2 cups milk (For dairy-free use cashew milk, almond milk, or coconut milk.)
2 eggs
2 teaspoons pure vanilla extract
1/2 cup unsalted butter melted (For dairy-free use margarine.)
Topping
1 cup unsalted butter softened (For dairy-free use margarine)
1 cup packed brown sugar
2 tablespoons gluten-free flour
1 tablespoon cinnamon
Glaze
2 cups powdered sugar
5 tablespoons milk (dairy-free use cashew, almond or coconut milk)
1 teaspoon vanilla
