Ingredients:
Cake |
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1 7/8 Cup (300 g) |
Authentic Foods Steve’s GF Cake Flour Blend |
4 TBSP (57 g) |
Butter (Room Temp.) |
4 TBSP (57 g) |
Vegetable Oil (Recommended Light Olive Oil) |
4 TBSP (48 g) |
Brown Sugar |
1 TSP (5 g) |
Salt |
3/4 TSP (3.6 g) |
Authentic Foods Vanilla Powder |
2 |
Large Egg (beaten) |
1/2 Cup (120 g) |
Yogurt/Sour Cream/Greek Yogurt |
1 Cup (200 g) |
Granulated Sugar |
3/4 Cup (190 g) |
Milk |
|
2 1/2 TSP (10 g) |
Baking Powder |
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|
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|
Cinnamon Sugar Filling |
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|
1/2 Cup (100 g) |
Brown Sugar |
2 TBSP (10 g) |
Cinnamon (Recommend Ceylon or Saigon) |
1 TBSP 1 TSP (10 g) |
Cocoa Powder |
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|
Streusel Topping |
|
1/2 Cup (100 g) |
Sugar |
1/2 TSP (2.5 g) |
Salt |
5 TBSP (60 g) |
Authentic Foods Steve’s GF Cake Flour Blend |
1 TBSP (5 g) |
Cinnamon (Recommend Ceylon or Saigon) |
1/4 Cup 1 TBSP (65 g) |
Butter (Cold) |
Directions:
- Preheat your oven to 350F and prepare an 8 inch x 8 inch pan, lined with parchment paper that is hanging out over the top. You’ll use the parchment paper to lift the cake out of the pan when it’s cooled.
- Make the streusel by using an electric stand mixer to blend the butter (cut into small cubes), salt, sugar, cinnamon, Steve’s GF Cake Flour Blend until the mixture is mealy. Store it in the fridge, while you make the rest of the cake.
- Make the filling in a separate bowl by mixing the brown sugar, cinnamon, and cocoa powder together.
- Now, using your electric stand mixer, cream the butter, oil, brown sugar and cane sugar.
- While you’re creaming the butter, mix together Steve’s GF Cake Flour Blend, Baking Powder, Authentic Foods Vanilla Powder, and salt in one bowl. In a separate bowl, beat the eggs, yogurt, and milk together. (If you’re substituting vanilla extract for Vanilla Powder, mix the vanilla extract with the liquids here).
- Once the butter is creamed add 1/3 of the flour mixture, then once it’s incorporated add 1/3 of the liquid mixture. Repeat this until you finish all of the liquid mixture and you have a nice, smooth batter.
- Immediately, pour half of it in the baking pan on top of the parchment. Then sprinkle the cinnamon filling evenly over the batter and add the rest of the batter on top of the filling. Finally sprinkle the streusel on top and bake for 40-50 minutes. Until the top of the cake feels firm and a toothpick comes out clean.
- Allow to cool for half an hour, then remove from cake pan using the parchment paper. Allow the cake to finish cooling and enjoy!
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