apple crumb cake

Ingredients

2/3 c. rice flour
2/3 c. sorghum flour
1/3 c. tapioca starch
2 tsp. baking powder
1/4 c. melted coconut oil + 1/4 c. applesauce
1/3 c. sugar
2 eggs (for eggless version use 2 Tbs. flax meal mixed into 6 Tbs. warm water)
2/3 c. nondairy milk + 1 Tbs vinegar (or you can use 2/3 c. buttermilk. If you decide to use almond milk, don't mix the vinegar into it, just add it at the same time as the wet igredients)
2 tsp. vanilla extract
1/2 tsp. cinnamon

1.		In a bowl, mix topping ingredients together & set aside.
2.		Peel, core & slice apples thinly; sprinkle with cinnamon if desired (I recommend this). Set aside
3.		In a mixing bowl, combine flours, sugar, cinnamon and baking powder. Gradually add eggs (or egg alternate), oil, nondairy milk and vanilla. Stir until well blended and batter starts to thicken.
4.		Preheat oven to 350 degrees. Prepare a 9" diameter baking pan with non-stick spray or butter.
5.		Pour batter into pan. Line apples on top of cake, spreading evenly.
6.		Sprinkle topping evenly on top of the cake batter.
7.		Bake at 350 degrees for about 50 minutes, or until cake tester comes out clean.
8.		Cool & serve; serve with a drizzle of caramel sauce if desired.