Crumb Coffee Cake, Gluten Free

The original recipe of this cake is in the 'Treasury of Mennonite Recipes' cookbook that I received as a wedding gift 45 years ago. It has endured as one of my favorite cakes to make since it never fails to please!

It was one of the recipes I missed , so I came up with a good gluten-free version that tastes almost exactly the same as the wheat-flour one.

Recipe for Coffee Crumb Cake

Ingredients for cake

3/4 cup bread and bun mix (I like Kinnickinnik)
1/4 white bean flour/white corn flour
1 tbsp coconut flour
2 1/2 tsp baking powder
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter
2 egg replacement (1 1/2 tsp powder in 2 tbsp water)
1 cup milk

Ingredients for Crumb Mixture

3/4 cup brown sugar
1/4 cup butter
1/4 cup bread and bun mix
1 tsp Cinnamon
1/2 cup chopped nuts (pecan, almond, walnut or hazelnuts)

Mix dry ingred. together then make crumbs by rubbing the butter into the dry ingred. with hands. Then add nuts.

Method

*mix flours together with baking powder, sugar and spices
*using hands rub the butter into the dry ingredients

*put liquids into mixer (eggs and milk)
*add dry ingredient/butter mixture and beat until batter is smooth
*spread into greased 9x13" pan and put crumbs on top

Bake in 350' oven for 40-45' minutes or until tests done.

Serve warm with ice-cream or cool as a snacking cake. Keeps well /freezes well.
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