Winter Market Cranberry Swirl (Print Version)

Moist gluten-free cake featuring tart cranberry swirls, ideal for festive winter occasions.

# 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 - 1/4 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, room temperature
12 - 1 teaspoon pure vanilla extract
13 - 1/2 cup sour cream or plain Greek yogurt
14 - 1/4 cup milk, dairy or unsweetened non-dairy

→ Optional Topping

15 - 2 tablespoons coarse sugar or gluten-free streusel

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
02 - In a small saucepan, combine cranberries, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8 minutes. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Fold sour cream into the butter mixture. Add dry ingredients in two additions alternating with milk, mixing until just combined.
06 - Spread half of the batter evenly into the prepared pan. Spoon half of the cranberry mixture over the batter and gently swirl with a knife. Repeat layering with remaining batter and cranberry mixture.
07 - Sprinkle coarse sugar or gluten-free streusel on top if desired.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • It's naturally gluten-free, so you can serve it to anyone without stress or substitutions.
  • The tart cranberry swirl cuts through the sweetness in a way that keeps you reaching for another slice.
  • You can have it cooling on the rack in just over an hour from start to finish.
02 -
  • Don't skip the sour cream—it's not just a binder; it's what makes this cake stay moist for days without becoming dense.
  • If your cranberry swirl is too thick when you swirl it in, you'll get clumps instead of ribbons, so let it cool just enough to be spreadable but still soft.
  • Room-temperature eggs mix into butter more smoothly, which means a better texture in the final cake.
03 -
  • If you can't find fresh cranberries, frozen ones are actually better for this because they're picked at peak ripeness and hold their tartness.
  • The swirl looks more dramatic if you let the cranberry mixture cool for 5 minutes before spreading it—hot jam melts into the batter instead of creating those beautiful ribbons.

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