Gluten Free Coffee Cake with Cranberries
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.
Equipment
- 8 or 9" tube pan
Ingredients
- 1/4 pound 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 canned is great, though there is an easy recipe below
- 1/2 cup chopped nuts walnuts or pecans are great here
- 2 tablespoons turbinado sugar
For the Icing
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon almond extract
- 1 tablespoon milk or water
For the Cranberry sauce
- 1 cup fresh cranberries rinsed and picked clean
- 1 cup sugar
- 1/2 cup freshly squeezed orange juice
- 1 cinnamon stick
- 1 sprig rosemary
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
Tried this recipe?Let us know how it was!