Cranberry Orange Coffee Cake
This glistening jewel will dress up any breakfast or brunch. Filled with fresh cranberries and a kiss of fresh orange, it's a party on a plate. For those who eat a gluten free diet, you can easily trade out the all-purpose flour with your favorite gluten free flour. Be sure to read the note at the end of the recipe.
Servings
6-8Servings
Servings
6-8Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse and sort cranberries, removing any that might be damaged or spent. Drain well and blot dry.
  3. Generously butter an 8 inch cake pan or an 8 inch square baking dish.
  4. Arrange the cranberries in the bottom of the baking dish.
  5. Using a microplane or zest grater, remove 1 teaspoon of the zest from the orange. Juice the orange.
  6. In a small bowl, combine half of the sugar (1/2 cup) and the orange zest. Mix well, using your fingers if necessary, until the zest is evenly distributed in the sugar.
  7. Sprinkle the sugar/orange zest mixture evenly over the cranberries.
  8. Drizzle several tablespoons of fresh orange juice over the cranberries and sugar in the pan.
  9. In a small bowl, combine the flour, remaining sugar (1/2 cup), baking powder, salt, and nuts. Stir together until well blended.
  10. In another bowl, whisk the egg until well blended. Add 1/4 cup milk, 1/4 cup orange juice, and melted butter. Stir to combine.
  11. Add the wet ingredients to the dry, stirring only until the dry ingredients are moistened.
  12. Drop batter, by spoonfuls, on to the cranberries. Spread to even out, making sure to spread the batter to the edge of the pan.
  13. Bake at 400 degrees for 25 to 30 minute, or until a toothpick inserted into the center of the cake comes out clean.
  14. Invert the cake onto a serving plate immediately upon removing from oven.
Recipe Notes

When you are replacing all-purpose flour with a gluten free flour mix, it is important to trade by weight and not volume, as gluten free grains are heavier than all-purpose flour. If you don't, you are likely to end up with a much heavier, more crumbly and dry finished result. If you don't have a scale to weigh your grains, my experience has been that the average difference is 1 to 2 tablespoons per cup less GF flour than the recipe calls for.  For this recipe I would suggest measuring out the 1 1/2 cups of GF flour called for - and then removing 2 heaping tablespoons of flour before combining it with the other ingredients.