Coffee Crumb Cakes

[Dee]

1- 1/2 cups all-purpose gf flour blend (add 3/4 to 1 tsp xanthan)
1 tsp baking powder
1/8 tsp salt
!/4 cup + 2 tbsp oil
2/3 cup sugar
2 large eggs ( or egg substitute)
1/3 cup DF milk
1 tsp vanilla extract
Topping:
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
Pinch salt
1/3 cup Spectrum shortening
1 cup all-purpose gf flour blend
Heat oven to 350°.
Coat 12 muffin cups with nonstick spray and dust with GF flour.
Combine flour, baking powder and salt in a medium-size bowl. Whisk to blend.
Beat oil and sugar in a large bowl until light and fluffy, about 3 minutes.
Add eggs, one at a time, and continue beating until smooth.
Add flour mixture alternating with milk until just blended.
Stir in vanilla.
Divide batter evenly (about 1/4 cup in each muffin cup)
Topping:
Combine sugars, cinnamon and salt in a medium-size bowl. Stir in shortening.
Add GF flour and rub mixture with hands to make crumb topping.
Mixture should clump together and form little balls.
Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
Bake until a toothpick inserted in centers comes out clean; 15 to 20 minutes. Cool completely.