Sour Cream Coffee Cake

Okay, so this isn't the greatest picture, but that's okay, because these taste so good!!!! I think those perfect pictures you see on websites aren't very real, either. You know it won't look that perfect when you pull it out of the oven!

Ingredients:

For Topping: 
1 cup gluten-free flour (Namaste or Jules)
1 cup brown sugar
1/2 cup softened butter
1 tsp. cinnamon

For Cake:
1 cup softened butter
1/2 cup granulated sugar (or honey)
2 eggs
2 teaspoons vanilla (or almond extract)
1/2 cup sour cream
2 cups gluten-free flour (Namaste or Jules)
1 tsp. baking powder
1/4 tsp. salt

Directions: 

Combine all the topping ingredients until it resembles coarse sand and clumps together. Set aside.
Preheat oven to 325 degrees Fahrenheit.
Cream the butter and sugars (or honey with brown sugar) until smooth and creamy. Add in eggs, one at a time and then vanilla (or almond extract) and sour cream.
Combine flour, baking powder, and salt. Add flour mixture to batter until just combined. (Do not over mix.)

Spoon batter into a 9x13 greased pan. Sprinkle topping over batter.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting and serving.