Gluten Free Fresh Cranberry Coffee Cake

I love fresh cranberry baked goods.  When fall comes and they are in grocery stores all over I try to think of ways for my family to enjoy them, other than the traditional cranberry sauce.  In this cake the tartness of the cranberries comes through and is balanced with the creaminess of the butter and cream cheese. On the day I made it everyone had it for breakfast and then again for dessert at  night.  IT WAS THAT GOOD. I did make a few changes from the original recipe adding more spices and using low fat cream cheese. Of course I also  made it gluten free.

Lots of Cranberries

Moist and Delicious

Recipe:

8 ounces low fat cream cheese

1 1/2 cups sugar

2 sticks butter, softened

2 teaspoons vanilla

4 extra-large eggs

1 3/4 cup gluten free all-purpose baking mix

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

12 ounce package fresh cranberries, chopped

1/2 cup walnuts, optional

Mix cream cheese, sugar, butter and vanilla in a large bowl.  Add eggs one at a time, beating after each addition.

In a medium bowl mix gluten free all-purpose baking mix, baking powder, salt, cinnamon and nutmeg.

Add the dry ingredients to the batter slowly, mixing as you go.

In another small bowl mix the cranberries and walnuts (if using) with 2 tablespoons gluten free all-purpose baking mix and add to batter. Mix until just combined.

Pour batter into a greased Bundt pan and bake @350 degrees for 55 minutes.

Cool on wire rack 20 minutes then invert onto a serving plate and ENJOY! 

The gluten free all-purpose baking mix is available at: www.glutenfreebakingmixes.com