Ingredients

2 1/2 tablespoons white vinegar
2 1/2 cups Lactose-Free Milk
3 3/4 cups all-purpose gluten-free flour with xanthan gum
3 teaspoons baking powder
1 cups granulated sugar
1/4 teaspoon salt
1tablespoon pure vanilla extract
1 cup butter, melted dairy-free use smart-balance butter
3 large eggs, room temperature

Filling
1 tablespoon ground cinnamon
1 cup light brown sugar, packed

Topping
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup butter, melted dairy-free use smart-balance butter
1 1/3 cups all-purpose gluten-free flour with xanthan gum

Cooking Instructions

Preheat the oven to 350°F. Grease a 9 x 13 glass pan with gluten-free cooking spray.
Add the white vinegar to the milk in a large glass measuring cup or small bowl and stir to combine. Set aside. (This makes homemade buttermilk)

To make the cake batter:
Add the gluten-free flour, baking powder, salt, brown sugar, and granulated sugar to a large bowl and using a hand mixer, mix on low, to combine the dry ingredients. Pour in the melted butter and pure vanilla extract and mix to combine. Beat in the eggs and mix until smooth. Pour in the milk about a cup at a time and mix until the batter is smooth. Set aside.

To make the filling:
In a small bowl whisk together the brown sugar and ground cinnamon.
Pour half of the cake batter in the greased pan. Sprinkle the top of the cake batter with the cinnamon sugar filling. Pour the rest of the cake batter over the cinnamon sugar layer.

To make the crumb topping:
In a medium-sized bowl whisk together the brown sugar, sugar, gluten-free flour, and cinnamon. Add the melted butter, stirring until well combined. Sprinkle the crumb topping evenly over the top of the cake batter.
Bake the cake on the middle rack for 30 minutes. At the 30 minute mark, cover the cake with a piece of aluminum foil. Bake for another 20-30 minute or until a toothpick or cake tester inserted into the center comes out clean, about 50 to 60. Please watch your oven, because all ovens are different.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
Store leftovers in an air-tight container. See the notes on freezing instructions.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)