Snowy Day Cranberry Swirl (Print Version)
A tender gluten-free cake with cranberry swirls and a snowy powdered sugar topping for cozy winter days.
# List of Ingredients:
→ Cranberry Swirl
01 - 1 1/2 cups fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 2 tablespoons water
04 - 1 teaspoon orange zest
→ Cake Batter
05 - 2 cups gluten-free all-purpose flour blend with xanthan gum
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon fine sea salt
09 - 1/2 cup unsalted butter, softened
10 - 1 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1 teaspoon pure vanilla extract
13 - 1 cup plain Greek yogurt or sour cream, room temperature
→ Snowy Topping
14 - 2 tablespoons powdered sugar, for dusting
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Combine cranberries, sugar, water, and orange zest in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 5 to 7 minutes. Allow to cool slightly, then mash gently with a fork. Set aside.
03 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
04 - Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
05 - Add eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract.
06 - Add the dry flour mixture to the butter mixture in three parts, alternating with the Greek yogurt, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
07 - Spread half of the batter into the prepared pan. Dollop half of the cranberry mixture over the batter and lightly swirl with a knife. Repeat with the remaining batter and cranberry mixture, swirling again to create a marbled effect.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack until completely cool. Dust the top with powdered sugar before serving.
# Expert Advice:
01 -
- This cake brings together tart cranberries and tender crumb in a way that feels like a sweet winter hug.
- The gluten-free blend means everyone can enjoy a slice without missing out on comfort.
02 -
- Don’t overmix the batter once you start adding flour and yogurt—gentle folding keeps the crumb soft and tender.
- Letting the cranberry mixture cool slightly before swirling prevents it from sinking and keeps those pretty swirls intact.
03 -
- I learned to always set timers a few minutes earlier to catch that perfect bake before dryness creeps in.
- The orange zest gently wakes up the cranberry flavor better than any other citrus I tried.