Welcome to Christmas Week where my friends and I have lots of sweet treats, festive libations, and much more for all of your holiday events. For breakfast or dessert, you’ll be ready to pour a cup of coffee or tea to enjoy the sweet tart flavor of this moist and tender Gluten Free Cranberry Orange Coffee Cake.
Gluten Free Cranberry Orange Coffee Cake
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. You can see all of today’s recipes at the bottom of this post.
Are you ready for Christmas? My tree is up, my house is decorated, and a good portion of the gifts are purchased and hidden from my Santa-believing boys. The elf is making it’s way around the house (we keep it simple though, with no crazy elf antics). Christmas music is on Pandora.
Buuutttt, The Hubby still has to dig out the Christmas lights. I still have to order, and address, and mail Christmas cards. And the wrapping. And baking. And pierogi making. Oh geez, and I thought I was ahead of the game.
Well, at least I have a couple of these stashed away in the freezer for breakfast on Christmas morning…
Well, technically there are a few pieces of the Gluten Free Cranberry Orange Coffee Cake missing as the little guys and I were sampling. It’s a hard job, you know, to taste test this sweet little cake with bursts of tart pockets. The cake is tender with a perfect crumb, especially considering it’s gluten free. The citrus flavor is there but doesn’t hit you over the head, and I love the fresh cranberry versus using a sweetened dried cranberry because I think those tangy bits balance the sweetness so nicely. And that crumbly, nutty topping, is slightly buttery and delicious. And don’t skip the powdered sugar, because, well, it’s crumb cake and if you aren’t drizzling it with a glaze, you have to dust it with powdered sugar. It’s just necessary. You guys, my waistline is lucky I didn’t just sit down with a fork and this entire pan of Gluten Free Cranberry Orange Coffee Cake.
And it’s easy! Seriously, whether you are gluten free or not, don’t be afraid of gluten free baking. Almond flour, coconut flour, and some oatmeal I whizzed up in a blender. No biggie, people. And then the cake itself is made in a food processor and a bowl. One flour and sugar mixture gets separate to make the batter and the crumbly topping. I use this basic recipe to make several different variations that you can find linked at the bottom of this post. Seriously, the Nutella one is insane!
Many thanks to all of these incredible folks for the awesome recipes you’ll see this week…
How far along are you in your Christmas preparations?
The OXO Dusting Wand is perfect for making the Gluten Free Cranberry Orange Coffee Cake look so pretty with the powdered sugar.
- 1¼ cup almond flour
- ¼ cup oat flour (just place instant or old-fashioned oats in a food processor and pulse until it forms a flour)
- 3 Tablespoons coconut flour
- ⅛ teaspoon salt
- ½ teaspoon + ½ teaspoon cinnamon
- ¼ teaspoon + ¼ teaspoon ginger
- ⅓ c light brown sugar, firmly packed
- 2 Tablespoons + 1 Tablespoon melted butter
- 2 Tablespoons plain Greek yogurt
- ½ cup chopped pecans
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons orange zest (from about two oranges)
- ½ cup orange juice
- 1 cup fresh cranberries
- Powdered sugar
- Grease an 8"x8" baking pan or line with parchment paper.
- Preheat oven to 325°F.
- In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, ½ teaspoon cinnamon, ¼ teaspoon ginger, and brown sugar until combined.
- Add 2 Tablespoons meltes butter and Greek yogurt, and and pulse until well combined.
- Transfer this mixture to a large bowl and set aside.
- For the topping, return ½ cup of the flour mixture to the food processor.
- Add the pecans, remaining 1 Tablespoon butter, and additional cinnamon and ginger, and pulse a couple of times to combine and form loose crumbs.
- To the reserved dry mixture, stir in the the baking soda and baking powder.
- Add the eggs, vanilla, orange zest, and orange juice and stir until smooth. Stir in the cranberries.
- Pour batter into the prepared pan.
- Sprinkle the pecan crumb mixture evenly over the top of the batter and press down slightly.
- Bake for 45-50 minutes. A toothpick inserted in the middle should come out clean.
- Cool the cake completely, and dust with powdered sugar.
- Store the cake, covered, in the refrigerator for up to 4 days.
You might like some of these other gluten free coffee cake recipes…
- Gluten Free Eggnog Crumb Cake
- Gluten Free Chocolate Hazelnut Crumb Cake
- Gluten Free Pumpkin Swirl Pecan Crumb Cake
Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
- Pistachio Brittle from Cravings of a Lunatic
- Coconut Lemon Raspberry Bundt Cake from Desserts Required
- Peppermint Bark from Poet in the Pantry
- Eggnog Pound Cake from The Redhead Baker
- Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
- Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
- Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
- Marzipan Fruits from The Little Ferraro Kitchen
- Eggnog Truffles from Crumb: A Food Blog
- Peppermint Fudge from The Bitter Side of Sweet
- Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
- Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
- Christmas Sweets and Treats from Food Done Light
- Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
- Chanukah Olive Oil Cookies from Mother Would Know
- Coconut Pralines from Food Lust People Love
- Blueberry Overnight Sweet Rolls from My Catholic Kitchen
- Chocolate Chip Shortbread Cookies from Daily Appetite
- Chocolate Dipped Gingersnaps from Try Anything Once Culinary
- Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
- Dark Chocolate Almond Cheesecake Cups from Savory Experiments
- Bourbon Soaked Eggnog Cake from Cooking In Stilettos
- Ginger Snap Cocktail from Food Babbles
- Coquito Cinnamon Roll Bundt from Mind Over Batter
- No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
- Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
- Easy Cream Cheese Cookies from Everyday Southwest
- Gingerbread Cookie Bars from From Gate to Plate
- Molasses Ginger Cookies from Karen’s Kitchen Stories
- Apricot Spice Biscotti from Savoring Italy
- Caramel Bacon Bark from Dixie Chik Cooks
- Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
- Easy Macadamia Cashew Brittle from Aloha Flavor