Gluten-Free Cranberry Breakfast Cake

Hi Bakers! This recipe is a keeper!! I already love it enough to want to make it again and I just finished the last piece. There are SO many tart cranberries studding this sweet cake with a crunchy sugar top that you can’t take a bite without one. I love the slight almond flavor with vanilla which really livens up the whole taste to something extraordinary. Thank you to The View From Great Island for this recipe gem. Some of the modifications  I made to make it gluten-free are as follows. I used gluten-free flour mixed with blanched almond flour and sweet rice flour to give it a tender but moist crumb. I added applesauce and an extra egg yolk for moisture which is often lacking in gf baking. I hope you bring this show-stopping hit to your next brunch or family gathering. This deserves to be shared! _Carolyn

Gluten-Free Cranberry Breakfast cake

Adapted for gluten-Free from the recipe by The View From Great Island

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet ingredients 

1/2 cup butter, softened

1 cup granulated sugar

1 egg + 1 yolk

1/4 cup half and half 

1/4 cup unsweetened applesauce

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups cranberries fresh or frozen 

Sparkling sugar for topping

Preheat oven to 350F and place oven rack in the middle position.

In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder, and salt. Set aside.

In a small bowl combine egg, yolk, half & half, applesauce, and extracts and set aside.

Cream butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add egg mixture and stir until just incorporated. Add remaining dry ingredients and when mixed gently stir in the cranberries. Spread into a parchment lined  8”x8” pan and sprinkle with sparkling sugar. If you are using frozen berries, the batter will be very thick when you spread it into the pan. The sugar on top is optional but it will give a nice crunch and sweet boost to the tart cranberry flavor of the cake. Bake for 45-50 minutes or until it tests done in the middle.  You may need to cover the top with foil if it is browning too much.

Cool and enjoy! This cake is still great the next day and will keep longer in the refrigerator.