Sour Cream Gluten Free Coffee Cake

INGREDIENTS

Crumble topping 8 tablespoons (112 g) unsalted butter, melted

1/3 cup

packed light brown sugar

1/4 cup

granulated sugar

1 cup

all purpose gluten free flour (I used Better Batter)

1/2 tsp

xanthan gum (omit if your blend already contains it)

1/8 tsp

kosher salt

Cake 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

2 tbsp

cornstarch

3/4 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

2 tsp

ground cinnamon

6 tbsp

unsalted butter, at room temperature

2 tbsp

milk, at room temperature

1 cup

sour cream, at room temperature

eggs (100 g, weighed out of shell) at room temperature, beaten

3/4 cup

granulated sugar