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Cranberry Nut Coffee Cake
Cummulative Rating
Servings
Makes about 9 squares
Difficulty
Easy |
Ingredients
For cake:
2 cups gf flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil
1-1/3 cups sugar
1 teaspoon orange extract
3 large eggs
1 cup gf yogurt
1/2 cup craisins
For topping:
1/4 cup gf brown sugar
2 Tablespoons gf flour
1/2 teaspoon cinnamon
2 Tablespoons butter, cold and cut into pieces
1/4 cup walnuts, chopped
1/4 cup craisins |
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Directions
Preheat oven to 325 degrees F.
Position oven rack in center of oven.
Butter and flour a 9" square baking pan.
In a medium bowl mix together flour, baking powder, baking soda, nutmeg and salt.
In a separate bowl, beat oil, sugar and orange extract until blended. Beat in eggs, one at a time, at low speed, until blended. With a rubber spatula mix in flour and yogurt, alternating until incorporated. Mix in 1/2 cup craisins.
Pour batter into prepared pan and bake for 40 minutes.
Meanwhile, in a small bowl, combine brown sugar, flour and cinnamon. Cut in butter until crumbly. Stir in walnuts and 1/4 cup craisins, set aside.
After baking for 40 minutes, remove cake from oven and sprinkle topping over cake. Return to oven for 20 minutes, or until an inserted toothpick comes out clean. Let cool in pan on rack.
Cut into squares and serve. |
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Tips
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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