Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 300°; grease and flour a 10-inch bundt pan or tube pan. in a bowl, mix all the streusel topping ingredients together with a wooden spoon; set aside. to make the cake-cream together the butter and sugar. add in the eggs, two at a time, mixing until well blended. mix in the buttermilk and extracts. sift together and stir in the remaining dry ingredients. fill the pan halfway with the batter; sprinkle with 2/3 of the streusel topping. add the rest of the batter; top with remaining streusel topping. bake for 60-70 minutes, until a pick comes out clean. cool; to unmold, place a plate firmly on top of the pan and flip, being careful to preserve the streusel.

Target recipe: to prepare the mixes: combine the cake mix ingredients; set aside. combine the first four streusel ingredients; add pecans. store both mixes in separate airtight containers in a cool dry place for up to 6 months. yield: 3 batches (6 cups of cake mix, 2 1/4 cups of streusel). to prepare coffee cake: in a mixing bowl, combine 2 cups of cake mix, egg, milk and oil; mix well. pour into a greased 9-in. square baking pan. combine 3/4 cup streusel mix and butter; sprinkle over batter. bake at 375°f for 25-30 minutes or until a toothpick inserted near the center comes out clean. serve warm. yield: 9 servings per batch.