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Gluten Free Cranberry Coffee Cake

Gluten Free Cranberry Coffee CakeFor a Printed copy of this recipe please visit my Blog: more recipes and tidbits please join me on my
Facebook Gluten Free Page: Free Cranberry Coffee Cake
In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1-1/2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. SaltIn a Small bowl mix together with a fork:
1 Cup Sugar
Zest from 1 Orange
Mixing them together will help release the Orange FragranceI used a Kitchenaid Mixer with the Paddle; Cream together:
1 stick Butter, Room Temperature
and the Sugar Mixture
Mix for until combined about 30 seconds; scrape down the bowl
Then mix on Medium High Speed for 3 Minutes,, or until Fluffy.
2 Eggs– 1 at a time
Beat until Smooth.
Beat in:
1 tsp. Vanilla Extract
1tsp. Orange Extract
1 Cup Sour Cream
Mix until combinedSlowly add the dry Ingredients. Mix until just combined,,, do not over beat.. Scrape the Bowl.
Gently fold in with a Spatula:
1-1/4 cups Fresh CranberriesTo make the Streusal topping: Mix together with a fork,, pastry blender or fingers:
¾ Cups Gluten Free Flour (****See Footnote***)
¾ Cup Packed Brown Sugar
1 tsp. Cinnamon
4 TBL. Butter, Room TemperaturePour half of the Batter into a Grease/Sprayed 8X8 Pan
Top with Half of the Streusal
Top with remaining Batter
Then top with Remaining Streusal
Bake in a Preheated 350* Oven for 55-60 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205*.
Place pan on a wire rack to completely cool. Then cut and serve.ENJOY!(***FOOTNOTE***)You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.2 1/4 Cups Bob’s Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob’s Red Mill Gluten Free Potato Starch
2/3 Cup Bob’s Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob’s Red Mill Gluten Free Sweet Rice Flour
1/3 Cup CornstarchMeasure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.I’ve checked the internet and I have seen that many people use this mix so I don’t know who was the original person who made the recipe. Mixer: Pro Kitchen Waterproof Digital Thermometer:
Canon PowerShot SX230 HSEditor:
Corel ~ Videostudio ProX4 Professional Video Editing SoftwareRecipe adapted to Gluten Free From: 
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