Ruby Red Cranberry Coffee Cake (Paleo, GF, DF)

 

Valentine's Day is almost here which got me thinking about red shtuff...which got me thinking about cranberries...which got me thinking about this cranberry coffee cake... Funny how my brain works, I know. But I created a little slice of cranberry heaven from this brain so I ain't sorry 'bout it!

I've had some Bob's Red Mill paleo baking flour in the cabinet for a while now and decided this cake would be a good time to test it out! Ps, this cake is not only paleo. It's gluten free, dairy free, naturally sweetened and will take you all of 15 minutes to throw together and pop in the oven! Perfect way to start your Valentine's Day morning if ya ask me! 

Let's make some Ruby Red Cranberry Coffee cake!


INGREDIENTS 

FOR THE CAKE

  • 2 1/2 CUPS BOB'S RED MILL PALEO BAKING FLOUR
  • 1 TSP BAKING SODA
  • 1/4 TSP SALT
  • 1 TBSP CINNAMON
  • 4 EGGS
  • 1/2 CUP COCONUT OIL (MELTED)
  • 1/4 CUP MAPLE SYRUP
  • 1 TBSP VANILLA EXTRACT
  • 1/2 CUP FRESH CRANBERRIES 

FOR THE TOPPING

  • 1/2 CUP FRESH CRANBERRIES
  • 1/3 CUP PECANS
  • 1/4 CUP COCONUT OIL
  • 1/2 CUP COCONUT SUGAR
  • 1/4 CUP MAPLE SYRUP
  • 1 1/2 TBSP CINNAMON

DO IT

  1. PREHEAT OVEN TO 350. LINE THE BOTTOM OF A 8 INCH SPRING FORM CAKE PAN WITH PARCHMENT PAPER AND GREASE THE SIDES WITH COCONUT OIL.
  2. FOR THE CAKE, THOROUGHLY MIX ALL THE DRY INGREDIENTS TOGETHER A LARGE BOWL. IN A MEDIUM SIZED BOWL, MIX TOGETHER ALL THE WET INGREDIENTS. ADD THE WET INGREDIENTS TO THE DRY AND STIR UNTIL COMBINED. 
  3. FOLD IN FRESH CRANBERRIES AND POUR THE CAKE MIX INTO YOUR LINED SPRING FORM PAN (THE BATTER WILL BE THICK.) SET ASIDE.
  4. FOR THE TOPPING, ADD ALL INGREDIENTS EXCEPT FOR CRANBERRIES & PECANS TO A SAUCE PAN OVER MEDIUM-HIGH HEAT UNTIL IT REACHES A BOIL. MAKING SURE TO STIR FREQUENTLY.
  5. STIR IN CRANBERRIES AND PECANS. LOWER HEAT AND CONTINUE TO STIR, BREAKING THE CRANBERRIES OPEN WITH THE BACK ON YOUR SPOON AS THEY WARM. 
  6. ADD TOPPING MIXTURE TO YOUR CAKE PAN AND SPREAD OUT EVENLY, PUSHING SOME OF THE CRANBERRIES INTO YOUR CAKE MIXTURE.
  7. POP IN THE OVEN FOR 35-45 MINUTES OR UNTIL YOU STICK IT WITH A TOOTHPICK AND IT COMES OUT CLEAN
  8. ENJOY!