Thursday, January 10, 2013

Spiced Cranberry Coffee Cake

The allergy free version is slightly more ingredient involved but WORTH it! The most moist coffee cake I have ever had!

3/4 cup unsalted butter - at room temp + more for pan
3 cups all purpose flour + more for pan
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups sugar ( i used 3/4 cup and it came out plenty sweet)
3 large eggs
1 1/2 cups buttermilk
2 tsp grated orange zest
2 cups spiced cranberries
1 cup walnuts or pecans - roughly chopped
1 cup powdered sugar
2-3 TBSP milk or liquor of choice

In a medium saucepan bring 2 cups water and 1 cup sugar to a boil. Add 4 cups fresh cranberries, 2 tsp cinnamon, 1 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp grated orange zest and boil until the skins burst, about 7 minutes. Reduce and simmer, covered for 1 hour. Remove from heat and let cool.

Heat oven to 350. Coat a 9x13 inch baking dish with butter and lightly dust with flour. In a medium bowl whisk together flour, baking powder, baking soda and salt.

Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Beat in eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture.  Mix just until incorporated.

Spread half the batter into prepared baking dish. Dollop 1 cup of spiced cranberries over the top and swirl into the batter. Top with remaining batter and cranberry sauce.

Sprinkle walnuts over the top and bake until the cake is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 15 minutes.

While the cake cools, make the icing by whisking together powdered sugar and milk or liquor. Drizzle icing over the warm cake.

**Allergy-free substitutions:
Flour - 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch, 1 1/2 tsp xanthan gum
Eggs - 8 TBSP ground chia seeds mixed with 1/2 cup water
Buttermilk - 1 1/2 cups Original unsweetened coconut milk mixed with 2 TBSP apple cider vinegar

Follow basic instructions, adding about 1/3 cup coconut milk at the end as the dough will be thicker. When transferring to baking dish, add all of the batter at once and spread in the bottom. Dollop the cranberry sauce over the top, swirling and gently folding into batter.

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