Chocolate Chip Coffee Cake

This was another variation on that original cake recipe I created last year when my cousin was visiting. You know. The cake that only knew the world for a short time before disappearing forever. I've been playing around with the crumble on this cake to make it crispier, and this time it was a success! The batter for this cake is very runny, and the trick for a crispy topping seems to be adding it to the cake halfway through the baking time (ever so gently, so you don't make it fall) so that it doesn't sink right into the batter before it's somewhat set. The result? Perfect, lovely, soft cake with a crunchy sweet topping. It's a beautiful thing. And it won't last long. I made this for a friend who is allergic to soy, and then shared the rest with my co-workers, and it was universally gobbled down by all.

Chocolate Chip Coffee Cake
Makes a 9" x 13" pan

4 eggs
8 oz white sugar (~1 cup)
3 oz. Earth Balance Soy-free Buttery Spread
5 oz. plain or cinnamon smooth applesauce
3 tbsp vanilla
3 oz. tapioca starch
3 oz. brown rice flour
2 oz. sorghum flour
(OR 8 oz. of your favorite gluten-free flour blend)
2 tsp. baking powder
1 tsp. salt
1/4 tsp. xanthan gum
1 - 1 1/2 cups Enjoy Life mini chocolate chips (soy-free)

For the crumble topping, mix together in a bowl:
6 tbsp. brown sugar
1/4 - 1/2 cup brown rice flour
1 tsp. cinnamon
2 tsp. Earth Balance Soy-free Buttery Spread, melted

Preheat the oven to 350 F. Spray a 9" x 13" pan with cooking spray (if it's soy-free) or grease with some of the soy-free margarine.

In a large mixing bowl, combine the eggs and sugar and beat with an electric mixer until frothy. Add the Earth Balance, applesauce, and vanilla and continue to beat until well-mixed.

In a separate bowl, combine the tapioca starch, brown rice flour, sorghum flour, baking powder, salt, and xanthan gum. Add in batches to the wet ingredients and continue to mix. The batter will be fairly runny.

Pour the batter into the greased pan. Sprinkle the chocolate chips across the top and with a spoon, press them very lightly into the very top of the batter. Place in the oven and bake for 40 - 50 minutes, or until a toothpick comes out clean.

About halfway through the baking, when the batter is fairly set, sprinkle the crumble topping evenly across the top of the cake. Doing this halfway through gives you that lovely crumble topping; if you add it too early, it sinks right down into the cake batter and disappears.

Remove from oven and let cool for at least 20 minutes before eating any of it; and it will taste even better if you let it cool completely before you eat it. (**That's just something I have to say. We all know you're going to have a piece as soon as it comes out of the oven.)