Berry Crunch coffee cake & a PIC!

haha, i got a picture in here.  See, i’m not making it up!  i told you.  This cake was fluffy, not sandy, was light and fluffy.  Doesn’t require any icing, and was less than 1/2 hour in the oven!  And this was the first try on a new conversion!  It’s starting to go to my head. lol

Here’s how to:

• Mix together and set aside:
  • 1/2 c b. sugar
  • 1/4 c rice flour
  • 1/2 tsp cinnamon
  • 1/4 c. margarine
• In a mixing bowl, cream together:
  • 1/3 cup butter-flavored shortening (or margarine)
  • 1/2 c sugar
• Add, mixing after each:
  • 2 eggs
  • 2 tsp vanilla
• Mix together separately:
  • 3/4 c tapioca starch
  • 3/4 c rice flour
  • 3 tsp baking pwd
  • 1/2 tsp salt
  • 1 tsp guar gum
• Add dry mix to cake batter alternately with 1/2 cup milk.
• Assemble in greased 9″ cake pan:
  • 2/3 batter,
  • 2/3 crumb topping,
  • 1.5 c berries fresh or frozen,
  • last 1/3 of batter
  • last 1/3 crumb
• Bake at 350° for 25-35 minutes.  Will spring back when pressed in the middle.