Gluten Free Cranberry Almond Crumble Cake
By Tiffany Detweiler - Wednesday, January 24, 2018
Gluten Free Cranberry Almond Crumble Cake/Muffins
Cake serves 8-12
Makes 24 Muffins
-Ingredients-
for the cake:
2 1/2 cups King Arthur Gluten Free Measure for Measure Flour
2 teaspoons baking powder
1/2 cup room temperature Coconut oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups full fat plain Greek yogurt
2 cups fresh cranberries, rinsed
3 tablespoons granulated sugar
1/2 cup almond slivers
for the Crumble topping:
1/2 cup coconut sugar sugar
1/4 cup King Arthur Gluten Free Measure for Measure Flour
1/4 cup Almond Flour
1/4 cup room temperature coconut oil
-Instructions-
Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour and baking powder.
Using a stand mixer (or hand mixer) Cream oil and sugar until mixture is course crumbles
Add eggs, one at a time, and mix together until pale yellow.
Mix in vanilla extract and Greek yogurt.
Add the flour mixture 1 cup at a time and beat until well combined.
In a small bowl toss the cranberries with the 3 tablespoons sugar, and use a spatula to fold into the batter along with the almond slivers.
In a medium bowl, work together the sugar, flours and coconut oil until crumbly.
Grease a 10 x 2 Inch square cake pan, pour cake batter in pan and top with crumble topping.
Bake for approximately 50 - 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a rack for approximately 30 minutes
Refrigerate any leftovers in an airtight container.
If making Muffins
Spoon the batter into the prepared cupcake tins and sprinkle with crumble topping.
bake for approximately 25 Minutes, or until a toothpick inserted in center comes out clean.
Cool muffins on a rack for approximately 30 minutes
Refrigerate any leftover muffins in an airtight container.
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