Gluten free brown sugar coffee cake

It's recipe time again! If I were a good blogger, I'd also have photos. But I'm not. So it goes.

Gluten-free brown sugar coffee cake

1 1/2 cups Brown Rice Flour (or 3/4 cups brown rice flour, 3/4 cups millet flour)

1 cup tapioca starch

1/2 cup sweet rice flour

1/2 tsp xanthan gum

1 1/2 tsp baking soda

2 tsp baking powder

1/2 heaping tsp salt

Sift the above ingredients

3/4 cup butter

1 cup sugar

3 eggs

1 1/2 tsp vanilla extract

1 1/2 cups sour cream

Cream the butter and sugar. Add the eggs one at a time, followed by the vanilla extract. Add the sifted dry ingredients into the wet ingredients in thirds, alternating with the sour cream.

Topping:

1/2 cup brown sugar

1/3 cup sugar

1 1/2 tsp cinnamon

Put 1/2 of the batter into a greased 13x9 inch pan. cover with 1/2 the topping. Gently spread the remaining batter over these two layers, cover with remaining topping. Bake in a 350 degree oven for 40 minutes, until a cake tester inserted into the center comes out clean.

NOTE: Updated 05.4.09 to adjust xanthan gum level