Gluten Free Cranberry Crumb Cake
I hope you don’t think of Cranberries as only a Thanksgiving dish. After all, they’re sold all year round, and experts tells us they pack a punch in nutritional benefits, so why not enjoy them month after month?
Now, this photo does have a Christmas theme in it, but that’s only because I was in such a festive mood. (And had just finished decorating, LOL)
But, please save the recipe if you try it and enjoy it, and perhaps you’ll take it out of the recipe-box again and again, long after the festivities and guests have gone.
I’m including a photo of the batter in a Spring-form pan, mostly to demonstrate the “collar” I’d advise you to make from parchment paper.
If you check out the finished product, you can see that the paper provides a nice, smooth side to the cake, eliminating any sticking to the pan. Give it a shot. It’s worth it.
Preheat oven to 350 degrees. If using one, grease the sides of a Springform pan, then press cut parchment paper on that, which helps it stick. No need to grease the side of the paper where the batter will go, just the metal inside rim.
1 1/3 cups Prepared Gluten Free All Purpose Flour ( I used Arrowhead Mills) It had Xanthan Gum and Baking Powder already in it, so don’t add more.
¼ teas. Baking Soda
¾ cup Granulated Sugar
¼ teas. Salt
1 cup Milk (or substitute, I used Almond-Coconut Milk)
1 teas Pure Vanilla Extract (Imitation Vanilla id NOT G-F)
Zest of 1 medium sized Orange
2 tbsp Juice from that Orange
1 cup Raw Cranberries ( washed and dried)
4 tbsp Softened Butter or your substitute ( I used Margarine)
3 tbsp COLD Butter or your sub.( I used Earth Balance substitute)
½ cup All Purpose G-F Flour
½ cup Light Brown Sugar
¾ teas. Cinnamon
Well, as I said earlier, grease and prepare the pan, preferably lined sides with parchment paper.
In a large bowl, combine the dry ingredients ( Remember, if you’re using a mix such as I did, check to see if they already have added the Xantham gum &/or baking powder. Some do, some don’t, so read the ingredients on their pkg. )
Add the Egg, Vanilla, Butter or substitute and Milk. Beat until very well combined. Add the zest and juice and beat again.
BY HAND, stir in the raw cranberries, perhaps folding them in with a spatula or even a wooden spoon.
Place batter in the pan, smooth out the top.
If you’re adding the streusel top, combine those using either a pastry blender tool or forks, until it resembles a “crumbly” mixture.
Sprinkle on top.
Bake at 350 degrees for 1 hour or even 70 minutes. Mine took 70 minutes, but keep checking after about 50 minutes, with the toothpick test. (If it comes out clean, you’re done)
Allow to cool thoroughly before removing from pan.
Then get ready to perk up a pot of coffee and relax!! AH!