Whole Living Daily

G-Free Friday: Quick Cranberry Nut Coffee Cake

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This quick and easy recipe makes a perfect Christmas morning treat. It can be made several days in advance, covered, and refrigerated. Baked in a Bundt pan, it resembles a wreath and makes a beautiful holiday gift wrapped with clear cellophane and topped off with a festive bow.

Happy Holidays!

Quick Cranberry Nut Coffee Cake

Serves 8

Gluten-Free/Dairy-Free Options

Recipe from Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes

¼ cup brown sugar

½ cup chopped walnuts or pecans

½ tsp cinnamon

2/3 cup canned whole berry cranberry sauce

2 cups Elizabeth’s Gluten-Free Flour Blend plus 1 teaspoon baking powder and 1 teaspoon baking soda or 2 cups plus 2 teaspoons The Pure Pantry Gluten-Free Organic All-Purpose Baking Mix

2 tablespoons sugar

1 teaspoon cinnamon

1 egg

2/3 cup milk (regular, rice milk or coconut milk)

1. Preheat oven to 350˚F. Generously grease bottom and sides of square 8 x 8-inch baking pan or small 4-cup Bundt pan with 1 tablespoon butter or coconut oil.

2. In a small bowl, mix together brown sugar, chopped walnuts or pecans and cinnamon.  Sprinkle nut mixture in bottom of pan.  Spread cranberry sauce over nut mixture.

3. In a large bowl, combine baking mix (if using Elizabeth’s Gluten-Free Flour Blend, add 1 teaspoon baking powder and 1 teaspoon baking soda) with sugar, cinnamon, egg and milk. Stir until well blended. Pour over cranberry sauce.

4. Bake 25 minutes.  Cool cake for 15 minutes.  Run knife along edge of pan to loosen sides.  Invert pan onto plate.  Dust with powdered sugar if desired.

Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.

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Comments (2)

  • I made your Quick Cranberry Nut coffee cake during the holidays and everyone enjoyed it so much. Yesterday I used the same recipe and subbed raspberries -- amazing! The All Purpose gluten-free flour works great.

  • Thank you Gigi -- so glad everyone enjoyed it.
    I'll have to try it with raspberries, sounds delish!

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