This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!
1cup butter or butter substitute. (I use df margarine or palmfruit shortening)
2cups white sugar
1 1/2 cups GEMS flour
1/2cup EACH tapioca, white rice flour & potato starch
1tsp xanthan or guar gum
2tsp baking powder
1tsp baking soda
2cups sour cream (or coconut or almond yogurt, or 1 3/4cup milk of choice)
1cup brown sugar
chopped apples (optional)
Blend 1cup brown sugar with 2Tbsp cinnamon
Cream butter and white sugar. Add vanilla & eggs, beating after each addition. Blend dry ingredients together, and add to creamed mixture alternately with sour cream.
Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.
Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.