Gluten Free Chocolate Streusel Coffee Cake (Nut-Free Option)

Ingredients:

• 1 cup + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend Recipe
• 1/2 cup packed light/golden brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon gluten free baking powder (Rumford's)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup milk
• 1 large egg
• 1 teaspoon pure/gluten free vanilla extract
For the Streusel:
• 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
• 3 tablespoons granulated sugar
• 3 tablespoon unsalted butter, melted
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 cup gluten free semi-sweet chocolate chips (Hershey’s)

Instructions:

1. Preheat oven to 350ºF. Oil an 8-inch (or 9-inch) round cake pan; set aside.
2. Add the flour blend, sugars, baking powder, baking soda, and salt in your mixing bowl fitted with the paddle attachment. Mix dry ingredients on low speed.
3. Add the butter and run on medium-low speed until small crumbs form.
4. In a separate bowl, whisk together the milk, egg, and vanilla. Add to the flour mixture and beat on medium speed just until combined. Pour batter into the cake pan and evenly distribute.
5. To Make the Streusel Topping:
6. In a clean bowl, combine the flour blend and the sugar. Cut the butter into the dry mixture using a pastry cutter or two knives. Fold in the chocolate chips and pecans. Distribute this mixture evenly over the cake batter.
7. Bake on the center rack 35 - 40 minutes or until a toothpick* inserted near the center of the cake comes out clean (not including the melted chocolate.
8. Remove from the oven and transfer the pan to a wire rack and allow the cake to cool at least 15 minutes. Slice and serve warm** or at room temperature.

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