Classic Crumb Cake - flour

Method

• Preheat the oven to 325F.
• Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
• To make the crumb topping, whisk together the flour mix, xanthan gum, and salt.
• Add the light brown sugar and cinnamon and whisk again.
• Add the chilled shortening, and using a pastry blender or two knives, blend until you have a pea-sized crumb.
• Set aside.
• To make the cake, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
• Set aside.
• Combine the vegan yogurt and cider vinegar.
• Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, egg replacer, and vanilla.
• Beat on medium speed for about 2 minutes, or until light and fluffy.
• Add the flour mixture in three parts, alternating with the yogurt, beginning and ending with the flour.
• Beat until just combined, scraping down the sides of the bowl as necessary.
• Spoon the batter into the prepared pan, smoothing out the surface.
• Sprinkle the crumb topping evenly over the top, using your fingers to clump some of it together into larger crumbs (think bakery aisle crumb coffee cake).
• Bake in the center of the oven for 45 minutes, or until the top is golden and the cake springs back when touched lightly.
• Let cool in the pan on a cooling rack for about 15 minutes.
• Invert the cake onto a large plate, cover with a cooling rack, and reinvert onto the rack crumb-side up.
• Let cool completely.
• Sift the confectioners sugar over the top, and cut into squares.
• Store tightly covered at room temperature.