January Bliss Cranberry Swirl (Print Version)
Gluten-free cake featuring tangy cranberry swirls perfect for cozy winter moments.
# 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 - 1 teaspoon orange zest
→ Cake Batter
05 - 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, at room temperature
12 - 2/3 cup sour cream or plain Greek yogurt
13 - 1 teaspoon pure vanilla extract
→ Optional Glaze
14 - 1/2 cup powdered sugar
15 - 2 to 3 teaspoons orange juice
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine cranberries, sugar, water, and orange zest in a small saucepan. Simmer over medium heat for 6 to 8 minutes, stirring frequently, until cranberries burst and mixture thickens. Remove from heat and cool.
03 - In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
04 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream and vanilla extract.
05 - Add dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to maintain a tender crumb.
06 - Spoon half of the batter evenly into the prepared pan. Drop half the cranberry mixture over the batter in dollops and swirl gently with a knife. Repeat layering and swirling with remaining batter and cranberry mixture.
07 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with orange juice until smooth. Drizzle over cooled cake before slicing.
# Expert Advice:
01 -
- The tanginess of cranberries cuts through the sweetness in a way that feels like a tiny flavor surprise with every bite.
- It's naturally gluten-free without tasting like it's missing anything, which means everyone at the table gets to enjoy it without questions or substitutions.
02 -
- Don't skip letting the cranberry swirl cool before swirling it into the batter, or the heat will cause the batter to cook unevenly and you'll lose the visual drama of the swirl.
- Gluten-free flour needs the full amount of liquid it calls for—don't adjust it or add extra flour, or the cake becomes dry and crumbly instead of tender.
03 -
- Room-temperature eggs and sour cream mix more evenly into the batter and create a more tender final crumb than cold ingredients pulled straight from the fridge.
- The cranberry swirl will sink slightly as the cake bakes, which is exactly what should happen—don't panic when the beautiful top you created flattens a bit; it means the swirl is distributing throughout the cake.