Cinnamon Streusel Coffee Cake

I converted one of Martha Stewarts coffee cakes and came up with this. In true Martha fashion, the recipe has a gazillion steps but is worth every one. You won’t be disappointed.

~ 2/16/2012~ I made this recipe again a few days ago and edited it a bit. I noticed that I had left the xanthan gum out the first time I posted the recipe. Also, the streusel topping can be cut in 1/2 easily, there’s plenty. Or, you could use the topping on the top and in the middle and leave out the streusel center ingredients below. It all depends on if you want a little streusel with your cake or a little cake with your streusel. Enjoy!

**My Advice: Read through the entire recipe before starting

Preheat oven to 350°

Cinnamon-Streusel Coffee Cake

For The Streusel Topping and Center (these are made separately see directions below):

1 3/4 Cups Mama’s Almond Blend All Purpose Gluten-Free Flour

1 Cup Packed Dark Brown Sugar

1 1/4 tsp. Ground Cinnamon

1 teaspoon Course Salt (I used sea salt)

3/4 Cup Dairy Free Butter (I use Earth Balance Soy Free)

1/2 Cup Chopped Pecans

1/2 Cup Chopped Dates

For The Cake:

3/4 Cup Dairy Free Butter, Plus More For The Pan

2 Cups Mama’s Almond Blend All Purpose Gluten-Free Flour

1 1/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 teaspoon Kosher or Table Salt

1 Cup Granulated Sugar

1/2 teaspoon Xanthan Gum

2 Large Eggs

1 1/2 tsp. Pure Vanilla Extract

1 Cup So Delicious (Dairy Free) Coconut Milk Yogurt

1.  Make the streusel topping: Mix together 1 3/4 cup flour, 3/4 cup brown sugar, 1 tsp. cinnamon, and 1 tsp. course salt, and 1/2 cup nuts. Cut in the butter using a pastry cutter or gently rub through with your fingers until small to medium clumps form. Refrigerate until ready to use.

2. Make the streusel center: Mix together 1/4 cup brown sugar, 1/2 cup dates, and 1/4 tsp. ground cinnamon.  Set aside.

3.  Make the cake:  Butter (with dairy-free butter) a 9 inch tube pan with removable bottom.

Sift flour, baking powder, baking soda, xanthan gum, and 1/2 tsp salt into a bowl.

4.  Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes.

Beat in eggs one at a time, then vanilla.

Beat in flour mixture in 2 or 3 additions, alternating with the coconut yogurt, beginning and ending with flour. Scrape down sides and beat until well combined.

5.  Spoon half of the batter into the prepared pan.

Sprinkle the streusel center mixture evenly over the batter.

Top with remaining batter and smooth with a spatula.

Sprinkle streusel topping mixture evenly over batter.

6.  Bake until cake is golden brown and a toothpick inserted into the center comes out clean. About 55 minutes (mine took 53). Transfer pan to a wire rack and allow to cool completely.

Remove cake from pan and serve.