Recipe Box: Gluten-Free Apple Coffee Cake

I found a fantastic recipe for peach coffee cake with streusel topping over at the Gluten-Free Goddess.   I just wanted to give her full credit for the original recipe, to which I made several changes.  I adapted a few items to fit what I had in the cupboard, added additional spices to give it a more spice-cake flavor, and added buttermilk powder to really up the moistness of the cake.  

Dry Ingredients:
1 cup brown rice flour
1 cup light brown sugar
3/4 cup almond meal
1/2 cup tapioca starch
2 teaspoons baking powder
1 1/2  teaspoon guar gum
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon clove
1/4 cup buttermilk powder

Wet Ingredients:
2 large eggs, beaten
1/4 cup butter, melted
2 teaspoons vanilla extract



 Other:
5-6 tablespoons milk as needed
1 can (min 12oz) apple pie filling

For the streusel topping:

1/3 cup light brown sugar
3 tablespoons brown rice flour
3 tablespoons mayonnaise (use full fat, no miracle whip)
2 tablespoons chopped pecans or pecan meal
1 teaspoon ground cinnamon

Preheat oven to 350 degrees, 325 degrees for dark nonstick pan.  put a circle of parchment paper at the bottom of a round 9-inch cake pan.

Mix dry and wet ingredients in separate bowls.  Whisk dry ingredients well until completely combined; beat wet ingredients together until uniform.  Combine in one bowl.

Add milk one tablespoon at a time until batter is smooth (will vary depending on flour and humidity)

Pour the batter into the cake pan and smooth.  add a layer of apples from the pie filling.

Mix all the streusel ingredients together in a small bowl until the consistency of wet sand.   Sprinkle over the top of the cake.

Bake for 40-45 minutes until brown.  Check at 30 minutes; if already browning then cover with foil for last 10-15 minutes.  Toothpick should come out clean.  Cool to touch before serving.  Run a plastic knife between edge and pan before serving for easy removal.