Cranberry Cake
I love when fresh cranberries arrive at the store and I can start planning for holiday recipes! This cake is for those of us who love a bit of tartness in our desserts. I prefer making this cranberry cake with coconut sugar. It makes the cake a darker shade and lends a caramel undertone. However, traditional sugar would add more sweetness. If you can’t decide between the sugars -use equal amounts of both!
Ingredients
4 large eggs (yokes and whites separated)
2 cups granulated sugar or coconut sugar
¾ cups (1 ½ sticks) butter – softened
1/2 cup sour cream
1 tsp vanilla extract
1 tsp almond extract (optional)
1 ¼ cup gluten-free flour blend (190g)
½ cup almond flour (60g)
½ tsp salt
2 ½ cups (12 oz) fresh cranberries
Sugar for sprinkling on top of the batter prior to baking
Sorting Cranberries
*Tip: When using fresh cranberries, wash the berries. Sort carefully removing berries that are either too pale in color or punctured and beginning to rot. The cranberries are the star of the show, so treat them as such.
Directions
Preheat your oven to 350F. Line the bottom of a 10-inch springform pan with parchment paper. Butter the sides of the pan.
Beat the eggs yokes and sugar together until very pale with added volume. This will take around 5 minutes. Add the softened butter, sour cream, vanilla, and almond extract if using. Beat for another 2 minutes until it’s smooth and silky.
Fold in the gluten-free flour, almond flour, and salt gently with a spatula.
In a separate bowl, mix the egg whites until medium-stiff peaks form. Gently fold the egg whites into the batter.
Toss your cranberries in a tablespoon of g.f. flour and fold them into the batter.
Spread the batter into your pan and smooth the top and sprinkle with sugar.
Bake for 60–80 minutes. Optional: cover with foil halfway through to stop over-browning.
Cool for 20 minutes, run a knife around the edge, then release the cake. Let it rest before slicing.
This cake makes 9 servings.
Let nature inspire you! This is a crepe myrtle tree in my front yard. It sends us cheerful pink flowers in the spring and deep gold and ruby leaves come fall.
