Gluten-Free Cranberry Coffee Cake
A delicious and moist gluten-free cake made with fresh cranberries and a buttery streusel topping.
Ingredients
For the Cake
- Gluten-free all-purpose flour: 2 cups
- Baking powder gluten-free: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Salt: ½ teaspoon
- Granulated sugar: ¾ cup
- Eggs: 2 large
- Greek yogurt: ½ cup
- Vegetable oil: ¼ cup
- Vanilla extract: 1 teaspoon
- Fresh cranberries: 1 cup
For the Streusel Topping
- Light brown sugar: ½ cup
- Gluten-free all-purpose flour: ½ cup
- Rolled oats gluten-free: ¼ cup
- Butter: 2 tablespoons cold, cubed
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C) and grease the baking pan.
- In one bowl, combine gluten-free flour, baking powder, spices, and salt.
- In a separate bowl, mix sugar, eggs, yogurt, oil, and vanilla.
- Gradually add dry ingredients into wet ones, mixing until just combined.
- Fold in cranberries gently to avoid squashing.
Bake
- Spread the batter evenly in the pan and set aside.
- In a small bowl, combine streusel ingredients until crumbly; sprinkle over batter.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 20%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 8%
- Potassium: 5%
Additional Notes and Tips
- Make sure to use certified gluten-free ingredients to avoid any cross-contamination.
- Store leftovers in an airtight container for up to three days, or freeze for later enjoyment.
- For a twist, add a handful of chopped walnuts or pecans to the batter.