Cinnamon Sugar Streusel

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⅓ cup brown sugar (packed)

¼ cup cane sugar

1 teaspoon ground cinnamon

1 cup chopped walnuts

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Cake

1 cup butter or dairy free butter (room temperature)

1 cup cane sugar

2 large eggs (room temperature, ideally)

1 teaspoon vanilla extract

2 cups gluten-free all purpose flour (with xanthan gum)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream or dairy-free sour cream

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1. Preheat oven to 350 degrees F and grease and flour a tube pan. Set aside.

Make the Cinnamon Streusel

1. Mix all the ingredients in a medium bowl using a spoon or fork. Set aside.

Make Cake Batter

1. In a separate small bowl, combine flour, baking powder, baking soda and salt using a pastry cutter, whisk or fork. Set aside.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs, one at a time and mix to combine.

4. Add vanilla extract and mix to combine.

5. Alternately, add flour mix and sour cream (I do about ½ each time) and mix to combine. Do not over mix. Batter will be thick and fluffy.

Assemble and Bake

1. Spoon ½ the cake batter into the prepared baking pan and spread evenly.

2. Sprinkle with ½ the Cinnamon Streusel and make sure the entire batter layer is covered.

3. Then top with the remaining batter and spread evenly.

4. Top with the remaining Cinnamon Streusel and bake for 45 minutes or until a cake tester or toothpick comes out clean.

5. Let it cool in the pan for 30 minutes or until cool enough to touch. Lift the cake out of pan if you have a removable bottom, and let it cool fully. When fully cool, lift the cake off the bottom of the pan. Serve and enjoy!