Coffee Cake, gluten free

I'm including some gluten-free recipes contributed by Sandy Bupp of John Day, also known as The Gluten-Free Lady. She has a way with adapting recipes for the gluten-free diet. Although I don't have gluten issues, I know there are many people who do and I'd like to provide some recipes at this blog for them.
I'd love to know how these recipes turn out for you if you try them. Thanks!

Ingredients:
1 C. sugar
1 1/2 C. all-purpose flour blend of choice
1/2 cup sorghum flour
2 tsp. xanthan gum*
1/2 tsp. salt*
2 tsp. baking powder
1 tsp. baking soda
1 1/2 C. coconut yogurt or soy yogurt (flavored yogurt works well)
6 Tbsp. vegetable oil
4 Tbsp. baby pear puree
1/2 C. peeled, chopped ripe Bartlett, Bosc or red pears or diced canned pears, drained

Directions:
Preheat oven to 325°F. Lightly oil a 9-inch springform pan.
Combine sugar, flour blend, sorghum flour, xanthan gum, salt, baking powder and baking soda in a large bowl. Set aside.
Combine yogurt, vegetable oil and pear puree in a mixing bowl and beat until smooth. Add dry ingredients and beat until smooth. Fold in chopped fruit.
Spoon half the batter into prepared pan, smoothing to the edges to cover the bottom. Cover with half the Crumble Topping. Spoon remaining batter over Crumble Topping and smooth to pan edges. Sprinkle remaining Crumble Topping over top.
Place pan in preheated oven and bake 50 to 55 minutes until cake tester comes out clean and center springs back when gently touched.
Cool 10 minutes in the pan. Remove the rim of the pan and cool cake completely on a wire rack.
*TIP: If your all-purpose flour blend already contains xanthan gum and salt, reduce the gum to 1/2 teaspoon and omit the salt.

Crumble Topping Ingredients (makes 1 1/4 cups):
This topping can be made ahead and stored in the refrigerator for up to two weeks.
1/2 C. rice flour
1/2 C. packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. salt
4 Tbsp. unsalted butter or dairy free buttery spread, room temperature

Directions:
Combine rice flour, brown sugar, cinnamon, allspice, cloves and salt in a large bowl. Mix well. Add butter and use fingertips or a fork to combine just until mixture is crumbly.

Each serving contains 372 calories, 14g total fat, 5g saturated fat, 0g trans fat, 12mg cholesterol, 457mg sodium, 63g carbohydrate, 2g fiber, 2g protein.