Apple cider coffee cakeFrom America's test kitchens best-ever recipes , previously blogged about here Crumb topping8 T melted unsalted butter, still warm
2 T apple cider1/3 c white sugar1/3 c brown sugar, packed3/4 t cinnamona pinch of salt1 3/4 c rice flour mix1/4 t xanthan gumMix together butter, cider, sugars, cinnamon and salt together, then stir in the flour and xanthan gum. Set aside to cool and harden a bit.
Cake1 1/4 c rice flour mix1/4 t xanthan gum1/2 c white sugar1/4 t baking soda1/4 t salt6 T softened butter, cut into slices1/3 c greek yogurt1 whole egg plus 1 yolk2 t vanilla
1 apple, cut up into hunks
1 T brown sugar
1 t cinnamonPreheat oven to 325. Line an 8x8 pan with foil and spray with cooking spray. Whisk the flour, xanthan gum, sugar, baking soda, and salt together in the bowl of a mixer. Add the butter, one slice at a time until mostly incorporated. Add in the yogurt, eggs, and vanilla and beat on medium-high until batter is light and fluffy. Scrape into the pan, and smooth the top with a spatula. Toss the apple with the brown sugar and cinnamon and spread over the cake.
Break up the crumb mixture with a fork, leaving as many pieces that are about the size of a dime as you can. Spread the crumb mixture over the top of the cake, and bake for 40-45 minutes on the shelf on the top third of the oven. Cool on a wire rack. Makes about 9 servings