Cranberry Cake

This is a great, easy recipe to use up a bag of cranberries. Cranberries have a short season, so grab them when you see them. They freeze very well, so put them in the freezer if you won't be using them right away. I've even made this as my birthday cake by adding some frosting on top.


2 cups cranberries, fresh or frozen, chopped
honey
10 tablespoons butter, melted and cooled slightly
1/4 cup coconut sugar
2 eggs
1 1/4 teaspoon Pure Vanilla Extract
1 cup gluten free All-Purpose Flour
1/4 tsp baking soda
1/2 teaspoon salt
1/2 tsp cinnamon
cinnamon sugar for topping


Preheat oven to 350. Grease or line with parchment paper a 9" baking pan.

Spread the cranberries in the baking pan and drizzle with honey to taste.
In a large bowl, mix together the butter, coconut sugar, eggs and vanilla. Add the flour, baking soda, salt and cinnamon.
Spread over the cranberries and sprinkle with cinnamon sugar.

Bake for 40 - 45 minutes.

More Cake Recipes


References:
https://www.kingarthurbaking.com/recipes/nantucket-cranberry-cake-recipe

br>