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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 1 1/4 cups fresh cranberries
- 1 tbsp of sugar, plus additional 3/4 cup
- 1 cup gluten free flour mix (such as Cup4Cup)
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter (3/4 of a stick)
- 1/2 cup whole milk (can substitute light cream), at room temp if possible
- 1 tsp vanilla extract
- 1 egg
- Zest of 1 lemon (about 2 tsp)
Method
- Preheat oven to 350 degrees. Coat a 9-inch cake pan or dish with cooking spray.
- In a small bowl, toss cranberries with 1 tablespoon of the sugar. Set aside.
- In a large bowl, whisk together the flour, remaining 3/4 cup of sugar, baking powder, and salt.
- In another bowl or dish, melt the butter in the microwave. Add the milk and vanilla, and whisk to combine. Then, add the egg and whisk once more. If the mixture seizes up (because the milk was too cold) just pop it in the microwave for 10 seconds at a time until the mixture is a liquid.
- Pour the liquid ingredients into the large bowl with the dry ingredients, and whisk to combine. Add the lemon zest to the batter and whisk again.
- Pour the batter into the greased cake pan and, if necessary, spread evenly with a rubber spatula. Scatter the sugared cranberries over the top. Sprinkle any excess sugar on top of the cake.
- Bake for 30 to 35 minutes, until the middle of the cake only jiggles slightly. Allow the cake to cool for at least 20 minutes before slicing.
