Indulge Your Senses with a Delectable Gluten Free Coffee Cake with Cranberries

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There’s something undeniably comforting about the aroma of freshly baked pastries wafting through your home, especially on a crisp morning. A delicious cranberry sour cream gluten free coffee cake is the perfect treat to start your day or share with friends over a cup of steaming coffee. This moist and flavorful cake boasts the delightful combination of a cranberry swirl, and a crumbly nut topping that will tantalize your taste buds.

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gluten free cranberry coffee cake slice

Beth Shaw’s Famous Cranberry Sour Cream Coffee Cake

Elizabeth Shaw

But before we go any further, you should know that this recipe comes from my husband’s beloved, late first cousin (once removed), Elizabeth Shaw. She was from Massachusetts where cranberries are a thing. Cousin Beth, who passed away in June, was famous for this coffee cake, and it was even printed in a local recipe book. I want to ensure that her legacy lives on, in small part at least, with her delicious recipe.

To know Beth Shaw was to be fed by her, most likely with company casserole, turkey tetrazzini, or cranberry sour cream coffee cake, which she made for friends and neighbors in times of joy or sorrow. 

How to Make the Gluten Free Coffee Cake of Your Dreams!

This cranberry sour cream coffee cake is an irresistible blend of sweet, tart, and creamy flavors. Of course, I’ve adapted it to be gluten free (it works really well with an all purpose gluten free flour blend like Bob’s Red Mill 1 to 1). The cranberries burst with a delightful pop of tanginess, perfectly complemented by the richness of the sour cream and nutty topping. The cake’s moist and tender crumb is a testament to the magic of sour cream in baking, keeping the cake irresistibly moist and soft. Here’s what you’re going to need to make it!

gluten free cranberry coffee cake before glaze

Ingredients:

  • 1/4 pound of butter (one stick), softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose gluten free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup sour cream
  • 3/4 cup cranberry sauce, (recipe below if you happen to have cranberries, but canned is great too)
  • 1/2 cup chopped nuts (walnuts or pecans are great here)
  • 2 tablespoons turbinado sugar
homemade cranberry sauce

For the Cranberry Sauce

  • 1 cup fresh cranberries, rinsed and picked through for stems
  • 1/2 cup sugar
  • 1 cup freshly squeezed orange juice
  • 1 sprig rosemary
  • 1 cinnamon stick

For the Icing

  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk or water

Instructions

  1. Preheat the oven to 350°F. Grease an 8 or 9″ tube pan with gluten free cooking spray.
  2. If you’re making your own cranberry sauce, start with this to give it time to cool. Put all ingredients for cranberry sauce in a medium skillet. Bring to a simmer, watching the heat to make sure it’s a mild, not a vigorous simmer. Cook until the cranberries burst and the sauce is thickened and shiny. Remove from heat and cool to room temp. Remove the cinnamon stick and rosemary before serving.
  3. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and beat until incorporated. Add the extracts.
  4. Add the flour, baking soda and salt and stir so it’s just barely mixed together. Add the sour cream and mix until smooth, scraping down the sides of the bowl as necessary.
  5. Put in a layer of half of the batter and smooth with a spatula. Add half of the cranberry sauce, by the tablespoon. Swirl with a knife. Add the remaining batter and smooth it down. Top with the remaining cranberry sauce and swirl. Top with the chopped nuts and turbinado sugar.
  6. Bake for 50-55 minutes. Remove from oven and let rest for five minutes. Run a knife around the edges of the pan and carefully lift cake out of pan to a cooling rack.
  7. Whisk together the glaze ingredients and drizzle over the gluten free coffee cake.
gluten free coffee cake flat lay

How to Serve this Gluten Free Coffee Cake

This coffee cake is a versatile treat that can be enjoyed in various ways. It’s an ideal breakfast companion, a satisfying snack, or a delightful dessert. You can even warm up a slice and pair it with a scoop of vanilla ice cream for an extra-special treat.

Cousin Beth’s cranberry sour cream coffee cake is a delightful creation that promises to satisfy your sweet tooth with a burst of tangy cranberry goodness. Its moist texture, coupled with the irresistible nutty topping, makes it a standout addition to your baking repertoire. So, why not whip up this delectable delight for your family or friends? After all, there’s nothing quite like the joy of sharing a homemade coffee cake with loved ones over a cup of coffee. Especially during the holidays! Cousin Beth would be so thrilled you are continuing her tradition.

Drizzling icing over gluten free cranberry coffee cake

More holiday worthy gluten free breakfast ideas:

Did you make this gluten free coffee cake recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐). It means a lot and helps my content get seen! Post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

gluten free cranberry coffee cake

Gluten Free Coffee Cake with Cranberries

Alison Needham
There's something undeniably comforting about the aroma of freshly baked pastries wafting through your home, especially on a crisp morning. This delicious cranberry sour cream gluten free coffee cake is the perfect treat to start your day or share with friends over a cup of steaming coffee. This moist and flavorful cake boasts the delightful combination of a cranberry swirl, and a crumbly nut topping that will tantalize your taste buds.
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 406 kcal

Equipment

  • 8 or 9" tube pan

Ingredients
 
 

For the Icing

For the Cranberry sauce

Instructions
 

  • Preheat the oven to 350°F. Grease an 8 or 9″ tube pan with gluten free cooking spray.
  • If you're making your own cranberry sauce, start with this to give it time to cool. Put all ingredients for cranberry sauce in a medium skillet. Bring to a simmer, watching the heat to make sure it's a mild, not a vigorous simmer. Cook until the cranberries burst and the sauce is thickened and shiny. Remove from heat and cool to room temp. Remove the cinnamon stick and rosemary before serving.
  • Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, and beat until incorporated. Add the extracts.
  • Add the flour, baking soda and salt and stir so it’s just barely mixed together. Add the sour cream and mix until smooth, scraping down the sides of the bowl as necessary.
  • Put in a layer of half of the batter and smooth with a spatula. Add half of the cranberry sauce, by the tablespoon. Swirl with a knife. Add the remaining batter and smooth it down. Top with the remaining cranberry sauce and swirl. Top with the chopped nuts and turbinado sugar.
  • Bake for 50-55 minutes. Remove from oven and let rest for five minutes. Run a knife around the edges of the pan and carefully lift cake out of pan to a cooling rack.
  • Whisk together the glaze ingredients and drizzle over the gluten free coffee cake.

Notes

Cake keeps well, wrapped in plastic, for a few days at room temperature.

Nutrition

Serving: 1sliceCalories: 406kcalCarbohydrates: 57gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 71mgSodium: 320mgPotassium: 77mgFiber: 3gSugar: 37gVitamin A: 484IUVitamin C: 0.5mgCalcium: 54mgIron: 1mg
Keyword cranberry coffee cake, gluten free coffee cake, gluten free cranberry coffee cake, gluten free sour cream coffee cake, sour cream cranberry coffee cake
Tried this recipe?Let us know how it was!

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5 Comments

  1. 5 stars
    I made this today and it is ah-mazing! Thank you for this wonderful recipe. I added about 1 Tbsp. of orange zest to the sugar and butter mixture in the beginning for added orange flavor. I also left out the nuts and almond extract. Bumped up the vanilla extract to 2 tsp.

    1. Love your modifications – I’ve been thinking about adding orange zest myself too!

  2. 4 stars
    I made this cake and it’s very good and a straight-forward simple to follow recipe. Mine does not look like the above pictures and I’d like to share a photo. My cake is brown inside.and I don’t have that same cranberry effect, but I used canned whole cranberry sauce. I made the cake at the last minute, and next time will make the sauce. If you put the nuts and brown sugar on top of the batter, does it sink to the bottom, hence becoming the top of the cake when turned out of the pan?

    1. The nuts and sugar stay on the top of the cake batter – so the top remains the top! 🙂

      1. I used an 8 inch bundt pan and the nuts did not stay on top. I guess I would have to use a flat bottom 8 inch ring pan to achieve the same effect, turning out the cake and then turning it right side up. In the picture the dough is white after baking but mine turned light brown from the brown sugar, as if the sugar soaked through the cake. I used King Arthur all purpose gluten free flour. I want to make this cake again because it was so easy and I love
        sour cream dough.

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