To make Cinnamon-Streusel Coffee Cake 

Ingredients:

For the cake

1 1/2 cups Vitacost® Gluten-Free Baking Flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 cup sour cream

For the streusel
3/4 cup plus 2 tablespoons Vitacost® Gluten-Free Baking Flour
1/3 cup granulated sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon salt
6 tablespoons butter, melted

Instructions
Preheat oven to 350°F. Grease a 9-inch pan (round or square).

To make the streusel, in a medium bowl, whisk together flour, sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside for later use.

To make the cake, in a medium bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat the butter on medium speed until creamed, add sugar and beat until light and fluffy. Beat in the eggs one at a time until combined, scraping down the sides of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour mixture). Do not overmix.

Add half of the batter to the prepared pan and smooth it into an even layer. Sprinkle half the streusel evenly over the batter. Add the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel evenly on top of the cake, gently pressing down with your hands so the crumbs stick to the batter.

Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wirerack to cool completely.

Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

Keep box dry and at room temperature (59°-86°F [15°-30°C]).