1/2 cup gf brown sugar 2 teaspoons cinnamon 1/4 cup pecans, chopped 1 cup granulated sugar 1/4 cup unsalted butter, at room temperature 2 egg whites 1 whole egg 1 cup gf sour cream 1 teaspoon gf vanilla flavoring 1-3/4 cups gf flour 1 teaspoon gf baking powder 1 teaspoon gf baking soda 1/2 teaspoon salt
Preheat oven to 350 degrees F.
In a small bowl combine brown sugar, cinnamon and pecans; set aside.
In a large bowl beat butter and granulated sugar on medium speed until well blended and fluffy, about 5 minutes. Add egg whites, 1 at a time; beating well after each addition. Add sour cream and vanilla and continue to beat until well-blended.
In another bowl, combine gf flour, baking powder, baking soda, and salt. Mix well.
Add flour mixture to butter mixture; beat well.
Spread half the batter evenly in lightly buttered 8" baking pan. Sprinkle half the streusel over top. Spread remaining batter over streusel. Top with remaining streusel.
Bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool on a rack.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.