Ingredients

The following ingredients have 4 Servings
  • 1/2 cup packed brown sugar
  • 1/3 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup gluten-free powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 2 to 3 teaspoons milk

Instruction

  • Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
  • In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
  • In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
  • In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.