1 1/2 cups gluten free flour mix
1/8 teaspoon salt
1/2 cup sugar
2 teaspoons baking powder
3/4 cup milk
2 teaspoons vanilla
2 Tablespoons butter, melted
1 stick butter, softened
1/2 cup brown sugar
1 Tablespoon gluten free flour mix
1 1/2 teaspoons cinnamon
Glaze: (or use cream cheese frosting)
2 ½ Tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit. Mix the gluten free flour mix, xanthum gum, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 19 square inch baking pan. (You can double the recipe for a 9x13 pan).
To make the streusel, mix the softened butter, brown sugar, gluten free flour mix, and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from center. Make the glaze (or use cream cheese frosting like I did for a truly decadent experience!). For glaze, place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Delicious served warm, but even better for breakfast the next day!
Thanks for sharing the Cinnabun Cake recipe picky palate!