Cozy Evening Cranberry Swirl (Print Version)
Comforting gluten-free cake with a vibrant cranberry swirl for cozy evenings.
# List of Ingredients:
→ Cranberry Swirl
01 - 1 1/2 cups fresh or frozen cranberries
02 - 1/3 cup granulated sugar
03 - 1/4 cup water
04 - Zest of 1 orange
→ Cake Batter
05 - 1 1/2 cups gluten-free all-purpose flour blend
06 - 1/2 cup almond flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs, room temperature
13 - 1 teaspoon vanilla extract
14 - 2/3 cup sour cream or plain Greek yogurt
→ Optional Topping
15 - 1 tablespoon powdered sugar for dusting
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line bottom with parchment paper.
02 - Combine cranberries, 1/3 cup sugar, water, and orange zest in small saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, 7-10 minutes. Cool slightly, then blend or mash to textured sauce.
03 - Whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt in medium bowl.
04 - Beat butter and 3/4 cup sugar in large bowl until light and fluffy, 2-3 minutes. Add eggs one at time, beating well after each. Mix in vanilla extract.
05 - Add half flour mixture to wet ingredients, mixing just until combined. Mix in sour cream, then remaining flour mixture until smooth.
06 - Spread half batter evenly in prepared pan. Dollop half cranberry mixture over batter and swirl gently with knife. Repeat with remaining batter and cranberry mixture, swirling again.
07 - Bake 40-45 minutes until toothpick inserted in center comes out clean.
08 - Cool in pan 15 minutes, then remove and transfer to wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- That moment when you pull it from the oven and the cranberry swirl looks like edible art
- GF treats that actually make everyone forget they are gluten free
- The perfect balance of tart cranberry cutting through sweet cake
02 -
- The cranberry sauce needs to cool slightly before swirling or it will sink straight through the batter
- Over mixing the batter will make the texture tough, stop as soon as flour disappears
- This cake actually tastes better the next day when flavors have had time to become friends
03 -
- Room temperature ingredients prevent the batter from separating and ensure even baking
- If using frozen cranberries add an extra 2 minutes to the sauce cooking time