New York style coffee/crumb cake

Yaaaaaay! I ripped this recipe out of a magazine and have been looking at it for a few months. I finally made it, and am so glad I did. Back in high school, I used to go to this deli and get sandwiches and coffee cake, and this is pretty close to the coffee cake that I used to love. Hooray! The cake is soft and moist and buttery, and the crumb top is sweet and crunchy and slightly cinnamon-ny.

New York style coffee/crumb cake
From America's test kitchens best-ever recipes

Crumb topping
8 T melted unsalted butter, still warm
1/3 c white sugar
1/3 c brown sugar, packed
3/4 t cinnamon
a pinch of salt
1 3/4 c rice flour mix
1/4 t xanthan gum

Mix together butter, sugars, cinnamon and salt together, then stir in the flour and xanthan gum. Set aside to cool and harden a bit.

Cake
1 1/4 c rice flour mix
1/4 t xanthan gum
1/2 c white sugar
1/4 t baking soda
1/4 t salt
6 T softened butter, cut into slices
1/3 c greek yogurt
1 whole egg plus 1 yolk
2 t vanilla

Preheat oven to 325. Line an 8x8 pan with foil and spray with cooking spray. Whisk the flour, xanthan gum, sugar, baking soda, and salt together in the bowl of a mixer. Add the butter, one slice at a time until mostly incorporated. Add in the yogurt, eggs, and vanilla and beat on medium-high until batter is light and fluffy. Scrape into the pan, and smooth the top with a spatula. Break up the crumb mixture with a fork, leaving as many pieces that are about the size of a dime as you can. Spread the crumb mixture over the top of the cake, and bake for 40-45 minutes on the shelf on the top third of the oven. Cool on a wire rack. Makes about 9 servings.