This crumb cake makes for an amazing coffee cake. I used Bob's Red Mill all-purpose gluten free baking flour which gave it a slight bean taste. I would recommend another brand such as Pamela's baking mix for the all-purpose flour. The cake recipe is from Bob's Red Mill, the chai frosting recipe is my own.
Crumb Cake from Bob's Red Mill
1 cup milk
1 tbsp vinegar
2 cups gluten free all-purpose flour
1/2 cup margarine
1 cup brown sugar
1 tsp xanthan gum
2 tsp Cinnamon
1 cup Gluten Free Rolled Oats
1/2 cup chopped pecans (optional)
1 tsp Baking Soda
1/2 tsp Sea Salt
2 tsp Vanilla
Combine milk with vinegar and let stand 15 minutes until curds form.
Mix together flour, sugar, Xanthan Gum and melted margarine until crumbly. Take out 1 cup of the crumb mixture, add the cinnamon and set aside.
To the remaining crumb mixture add the rest of the ingredients, including the milk/vinegar mixture. Mix well and pour batter into a greased 9 X 13" pan. Sprinkle remaining crumb mixture over the top of the dough.
Bake at 350F oven for 40-45 minutes until a stick will come out clean.
1/2 cup butter or coconut oil if dairy free
3 or 4 cups powdered sugar
2 tbsp maple syrup
2 tsp vanilla
5 chai tea bags
1/4 cup water
Boil 1/4 cup water and brew with 5 tea bags for 10 minutes. Whip butter or coconut oil. Add in remaining ingredients a little at a time. Spread over cooled crumb cake. Ta-da! You've got a scrumptious coffee cake.