Preparation time: 10 minutes

Baking time: 30 to 35 minutes

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• Coffee Cake with Streusel

This tasty little cake is wonderful at breakfast—the perfect complement to savory dishes such as eggs and bacon. I bake it as a loaf, rather than a round cake, because it fits perfectly in a 3¼x5¾-inch loaf pan.

MAKES 4 SLICES (ONE 3¼x5¾-INCH LOAF)

Streusel Topping

• 1 tablespoon Carol’s Gluten-Free Flour Blend
• 1 tablespoon packed brown sugar
• 1 teaspoon granulated sugar
• ⅛ teaspoon (dash) ground cinnamon
• 1½ teaspoons cold unsalted butter or buttery spread

Batter

• ¾ cup Carol’s Gluten-Free Flour Blend
• ⅓ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon xanthan gum
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ¼ cup buttermilk, plain kefir, or Homemade Buttermilk
• 2 tablespoons canola oil
• ½ teaspoon pure vanilla extract

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 3¼x5¾-inch nonstick (gray, not black) loaf pan.

2. Make the streusel: In a small bowl, use a fork to whisk together the flour blend, brown sugar, granulated sugar, and cinnamon. Mash in the butter until the topping is crumbly.

3. Make the batter: In a medium bowl, whisk together the flour blend, granulated sugar, cinnamon, xanthan gum, baking powder, baking soda, and salt until well blended. Add the egg, buttermilk, oil, and vanilla and beat with an electric mixer on low speed until well blended, about 1 minute. Spread the batter evenly in the pan. Sprinkle the streusel evenly over the batter and press it lightly into the batter with your fingers.

4. Bake for 30 to 35 minutes, until the top is lightly browned and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 20 minutes before serving.

Per slice: 285 calories; 3g protein; 10g total fat; 2g fiber; 45g carbohydrates; 51mg cholesterol; 290mg sodium