Gluten Free Washington Island Coffee Cake

I was born on an island.  I love that thought and the few memories I have of Washington Island, WI.  I moved away from there when I was four so I don't know what memories are real or from pictures and hearing all about my life there.  I had many babysitters that took care of me and one is Marianne.  This was her family recipe and I'm proud to offer a gluten free version of her coffee cake.

Gluten Free Washington Island Coffee Cake

1 cup butter (two sticks), softened
2 cups granulated sugar
1 envelop unflavored gelatin
1 teaspoon cardamom
3 cups gluten free white rice flour (my recipe Here)

Mix till still crumbly and set aside one cup of mixture. Then add:

1 teaspoon baking soda (add to the buttermilk)
1 cup buttermilk (or 1 cup mild with 1 T lemon juice added, stir and let sit for 5 min)
2 beaten eggs

Add above ingredients and mix until just moistened. Pour into a greased 9X13 pan and sprinkle with the one cup of butter mixture set aside.  Bake 350 for 30-35 minutes.

Let cool on wire rack while you make the glaze.

2 Tablespoons melted butter
1 cup powdered sugar (my corn free recipe Here)
1/4 teaspoon cardamom
1-4 Tablespoons cream ( I used 4 T)

Stir to combine to the desired consistency and drizzle over slightly cooled cake.