Gluten Free Cranberry Coffee Cake

Streusel Topping Ingredients

4 Tablespoons Of Butter

2/3 Cup Of Flour

1/3 Cup Of Chopped Pecans, Toasted

1/3 Cup Of Dried Cranberries

2 Tablespoons Of Grated Orange Zest

Cake Ingredients

1 Cup Of Fresh Cranberries

2 1/4 Cups Of Raw Sugar, Divided

Zest Of 1/2 An Orange

2 Cups Of Gluten Free Flour

1 Teaspoon Of Table salt

1 Teaspoon Of Ground Cinnamon

1/2 Teaspoon Of Baking Powder

4 Eggs Plus 1 Egg Yolk

3 Sticks Of Butter, Softened


Prepare an 9 inch square pan with parchment so it hangs over the edges and coat with cooking spray.

Preheat oven to 350 degrees Fahrenheit.

Streusel Method

Melt 4 tablespoons of  butter.

Stir in the 2/3 of a cup of flour, pecans, dried cranberries, 1/4 cup sugar and 2 tablespoons of the grated orange zest.

Cake Method

Pulse the fresh cranberries, 3/4 cup sugar and zest of 1/2 an orange in a food processor.

Whisk together 2 cups of flour, salt, cinnamon and baking powder in a bowl.

In a separate bowl, whisk the eggs and egg yolk.

Cream 3 sticks butter in a large bowl with a hand mixer, until light and fluffy.

Add the flour mixture and egg mixture alternately with the butter mixture, beating well after each addition.

Transfer 1/2 the batter to the prepared pan.

Top with fresh cranberries mixture, then pour over the remaining batter, smoothing each layer.

Use a knife to swirl the batter and cranberries.

Top the cake batter with the streusel mix.

Bake for 55-60 minutes until cake is brown around the edges.

Let cool on rack for 20 minutes before serving.

Yields 16 servings.

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