GF Cast Iron Coffee Cake

This is my first Instructable so I hope you like it. This coffee cake is gluten free but it does contain nuts, milk, and eggs. Let's get cooking!

For the cake:

The Dry

1 cup almond flour

1 ¼ cup cornmeal

½ cup sugar

1 teaspoon salt

4 teaspoons baking powder

The Wet

2 eggs

1 ¼ milk

¼ cup oil (+ 2 tablespoons for the skillet)

¼ cup honey (slightly warmed to facilitate mixing)

For the streusel topping:

¼ cup brown sugar

¼ cup almond flour

½ teaspoon cinnamon

2 tablespoons butter

Hardware

10 inch cast iron skillet

Pre-heat oven and skillet to 375 F .

While the oven and skillet are pre-heating, combine all dry ingredients in a mixing bowl and mix well.

In a separate bowl, combine all your wet ingredients and mix well.

Introduce the wet to the dry ingredients and mix just until all ingredients are moist.

Carefully remove the the hot skillet from the oven and add 2 tablespoons oil, swirling to coat the bottom of the pan.

Add the batter to the pan and place in the oven for about 12 minutes or it starts to brown.

Meanwhile, combine the streusel topping ingredients in a bowl and cut in the butter until the mixture has the consistency of a crumbly meal.

Once the cake has baked for 12 minutes, carefully remove it from the oven and sprinkle the streusel topping mixture evenly over it. The photo above shows me just beginning to add the topping.
Return the cake to the oven for about 15 minutes.

Once done, remove the cake from the oven and let it cool in the skillet for at least 10 minutes before cutting and serving directly from the pan.

Accompany with a glass of milk or a cup of coffee and enjoy!