Super flavorful, this coffee cake will become a holiday tradition in your house for sure!
Similar to my Apple Coffee Cake, this is a moist and flavorful treat for breakfast or anytime you need a sweet something with your coffee or tea. My family loves this version of their favorite coffee cake. Perfect for the holidays.
|Cooking time||45-50 minutes|
1 cup butter, softened
2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
3 cups gluten free flour blend (any that work well for cake)
1/2 teaspoon salt
2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
zest from one orange
Cream together the first 5 ingredients; add dry ingredients and beat with a hand mixer about 2 minutes. Grease a 9×13 inch baking pan. Put one half of the dough in the pan and spread out evenly. Spread the cranberry mixture (see instructions below) evenly and top with spoonfuls of remaining cake batter. Bake at 325 degrees for 45-50 minutes or until golden brown. Frost (instructions below).
Place all ingredients into a medium sized saucepan. It is helpful to combine the sugar and corn starch in a separate bowl before adding to the rest of the ingredients. Place the pan over medium heat and heat to bubbling. Continue to cook until the cranberries start to split and the mixture thickens. Stir often to prevent scorching.
Mix all ingredients together. Add more milk if the mixture is too thick. It should not be thick, but a consistency that you can drizzle over the cake. Another option is to use fresh orange juice in place of the milk for added orange flavor.
|Tags||breakfast brunch christmas coffee cake cranberry family holidays Orange snack|