When it comes to coffee cake, that's what I want, deluxe.
1 cup finely milled white rice flour (I get mine at the Asian market)
¼ cup sweet rice flour
¼ cup potato starch
2 Tbsp tapioca starch
2 Tbsp gluten free oat flour (save money by preparing them the same way as the bread crumbs, from rolled GF oats milled finely in the food processor)
1 ½ tsp xanthan gum
1 ⅛ cup sugar
1 tsp salt
10 Tbsp softened butter
1 tsp baking powder
½ tsp baking soda
1 egg, at room temp
¾ cup buttermilk, at room temp
1 tsp vanilla extract
¾ cup finely chopped walnuts
½ cup firmly packed dark brown sugar
1 tsp ground cinnamon
Pull your butter, buttermilk and egg out of the fridge when you wake up, if you remember. Room temp butter is ideal (and the one thing I didn't have at the outset of my attempt, melted and cooled will work, too).
Preheat oven to 350F. Grease a 9-10" springform pan and sprinkle with GF Breadcrumbs (any stale GF bread item, pulsed in a food processor until crumb-like). Turn the pan to spread the crumbs evenly and pour out any excess crumbs.
Combine your flours (I combined them in my stand mixer bowl): 1 cup finely milled white rice flour, 1/4 cup sweet rice flour, 1/4 cup potato starch, 2 Tbs tapioca starch, 2 Tbs GF oat flour, 1-1/2 tsp xanthan gum
Add to the flour combo and combine thoroughly: 1 cup, plus 2 Tbs sugar, 1 tsp salt
Mix 10 Tbs softened butter into the dry ingredients until it resembles large crumbs. Remove 1 cup of the crumb mixture, reserving it in a medium-sized mixing bowl.
Add 1 tsp baking powder and 1/2 tsp baking soda to larger bowl of remaining crumbs and incorporate them into the crumbs, then add: 1 egg, at room temp, 3/4 cup buttermilk, at room temp, 1 tsp vanilla extract. Mix until batter is smooth and fully incorporated, either by hand or with your mixer and paddle attachment.
Scrape batter into prepared pan and smooth the surface of the cake. Mix into the reserved crumbs: 3/4 cup finely chopped walnuts, 1/2 cup firmly packed, dark brown sugar, 1 tsp ground cinnamon. Sprinkle crumble topping over cake and bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean. Good luck following Irma & Marion's instructions to let the cake cool on a rack for 1-2 hours before serving. Ours lasted on the rack for all of 15 minutes. Place any uneaten portion in an airtight container for up to 3 days on the counter, or freeze in individual servings for future 'Deluxe Sunday' mornings
Makes 1 cake
Based on the recipe in the 1997 edition of Joy of Cooking
For the full post, visit Hip Girl's Guide to Homemaking.