You can have your cake and eat it too. Or, in my case, I can have my cake and enjoy it too.
If you are not able to eat gluten or simply avoid it, this cake is the perfect holiday treat. It has just the right amount of sweet and tart, dense and fluffy, and the perfect crunch with the touch of almonds!
I hate letting food go bad, which is often my source for inspiration in the kitchen.
I was searching through Pinterest trying to figure out what I could make to use the cranberries that were sitting in my fridge. Across the feed came a delicious cake from Simple Recipes. I like desserts that are either (1) full of rich dark chocolate, (2) have lots of fruit, or (3) are pretty to look at. This one fell in the later category.
Whenever I find a yummy looking dessert with gluten in it, I get determined I can make a version I can eat. I took the recipe, changed over half of the ingredients and came up with a delicious Sunday evening dessert.
After all the changes I made, I am not sure you can even consider it the same cake — but I would never have known the ratio of flour, baking power, eggs, and milk to use on my own. Baking is just not my forte.
The recipe I adapted this from did not have the almonds — that was my special touch because I love almonds in cake.
We had a couple from church over for Sunday dinner, because we love meeting people new people and spending time with friends. It is always great to have new people to try my cooking experiments on!
The verdict, they loved it. The bonus, we loved having them over.
In a previous post, I shared that one of my languages of love was cooking. My primary language of love is definitely TIME.
Perhaps it is because I have lost a handful of loved-ones that were taken from this earth too early for my liking, but time with those we love is something to be cherished. I truly believe actions speak louder than words, or gifts. If you love someone, you make time for them because having them in your life is important to you.
So spending time with family and friends + taking the time to make something delicious = LOVE.
With Thanksgiving and Black Friday shopping behind us, Christmas is right around the corner! I am excited for all the Christmas festivities leading up to it and looking forward to spending Christmas with my family in Oklahoma.
|Prep Time: 20 mins|
|Cook Time: 1 hour 10 mins|
|Total Time: 1 hour 30 mins|
- ¾ cup firmly packed brown sugar
- ¼ cup I Can’t Believe It’s Not Butter
- 12 oz fresh cranberries
- 1¾ cups rice flower
- 2 tsp. baking powder
- ½ tsp. sea salt
- ¼ tsp. ground cinnamon
- 1½ cups sugar
- ½ cup I Can’t Believe It’s Not Butter
- 3 large eggs
- ½ cup greek yogurt
- ¼ cup almond milk
- juice from half an orange
- Butter a 9-inch diameter cake
- In a small saucepan, melt the ¼ cup of I Can’t Believe It’s Not Butter and the ¾ cups of packed brown sugar on medium high heat. Stir as the butter melts. Once melted, cook until it bubbles a little then remove from heat.
- Pour mixture into the bottom of the cake pan. Spread the cranberries over the mixture.
- Whisk together rice flower, baking powder, sea salt, and cinnamon in medium bowl.
- In a separate bowl, use an electric mixer to beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the juice from orange.
- Mix in half of the dry ingredients into the egg mixture. Beat in the sour cream. Beat in the remaining dry ingredients and almond milk.
- Pour the batter over the cranberries in the cake pan, and smooth out the surface. Place in the preheated oven and lower the heat from 350°F to 325°F. Bake between 55 minutes to an hour.
- Cool cake in the pan for 10 minutes. Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then turn the cake out onto a platter.
- Serve and enjoy!