For Cinnamon Swirl Coffee Cake:
Follow directions on the back of the Lillabee Classic Yellow Cake Mix.
Reserve 1/4 of the batter and mix in 3-4 Tablespoons of cinnamon. Pour half of the yellow cake batter into an 8″ or 9″ greased. Next pour the cinnamon batter on top in 2 or 3 long strips. Now pour the rest of the yellow cake batter over top of the cinnamon strips. Use a knife to draw zig zag lines through the batter to swirl the cinnamon in the center.
Bake as directed.
For Cinnamon Crumble Topping:
In a bowl, combine 1 cup of brown sugar, 3 Tablespoons of cinnamon, a pinch of salt and 1/4 cup of melted butter or your favorite dairy free butter substitute. You could also add 1/4 cup of dried fruit, or if you don’t have any nut allergies, try 1/4 cup of chopped pecans or walnuts. (You might want to use your hands for the next part.) Add 1/4 cup of Lillabee Perfect Pancake/Waffle Mix (rice flour would work too) and mix or squeeze the ingredients between your fingers until well combined. The consistency of the topping should be in large clumps and looks crumbly. If it is a little too wet, just keep adding pancake mix (or rice flour) 1 Tablespoon at a time until you achieve the desired consistency. If it gets too dry you can always add more butter. Crumble the topping over the batter in the cake pan, then bake as directed.