Gluten-Free Holiday Breakfast Cake (Edit recipe)

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A delicious bundt cake with a whole berry cranberry sauce layer and a dreamy frosting, perfect for holiday mornings or entertaining. You can use regular all-purpose flour if you are not gluten-free.

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 10

Ingredients

.5 cup Unsalted Butter, softened
1 cup Granulated White Sugar
2 Eggs
2 cups Gluten Free Flour, Can sub in regular all-purpose flour
.5 tsp Xanthan Gum, (if GF flour does not have it )
1 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Salt
1 cup Plain Greek Yogurt
3 Tbsp Milk
1 tsp Almond Extract
16 oz Cranberry Sauce (Jellied), (Whole Berry)
.5 cup Pecans, Finely Chopped, Finely Chopped
2 cups Powdered Sugar, Confectioners Sugar
.25 tsp Almond Extract
1 Tbsp Vegetable Oil, can sub canola
.25 cup Water, Very hot or boiling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°F
Butter and flour a 10 inch Bundt Pan.
In a large bowl, cream the butter and the sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine gluten- free flour,( xanthan gum if using), baking soda, baking powder, and salt.
Slowly add dry ingredients to butter mixture, alternately with greek yogurt. Beating well after each addition.
Stir in the almond extract and milk.
Spoon half of the batter into the butter and greased bundt pan.
Spoon half of the whole cranberry sauce over the batter.
Cover with remaining batter.
Spoon rest of the cranberry sauce over the top.
Sprinkle with chopped pecans.
Bake for an hour or until tester inserted comes out clean.
Cool the cake for 10 min then remove cake from pan onto plate until cool.

Make the glaze

In a medium size bowl, add the powdered sugar, almond extract and oil. Mix with a spatula.
Add 1 Tbsp of the hot water and mix. Then add another tbsp of water. Continue to add one tbsp at a time. You will not use all the water. You are looking for a paste-like consistenacy, you do not want it runny. When you hold the frosting with the spatula it stays somewhat firm but soft enough to pipe through a bag. Make sure there are no clumps of powdered sugar. You can remedy this by smoothing the frosting along the side of the bowl with the spatual.
Once the frosting is ready, grab a quart or gallon size ziploc bag and put it tip side down in a tall glass and flip the top of the bag open over the mouth of the glass to make it easy for you to fill the bag with the frosting.
Once the bag is filled, remove from glass and twist the top and move all the frosting down to the one point of the bag. Snip about a 1/2 inch off the tip and begin to pipe the frosting around the cake, rotating the cake as you pipe. The frosting will not seem to run but continue to pipe around until you cover the top of the cake and use up all the frosting.
Once the frosting is piped onto the cake very gently jiggle the side to side to get the frosting to gently run down the sides of the cake.

Notes

Vanilla extract can be used instead of almond extract if desired. The cake can be made using regular AP flour, and just omit the xanthan gum. Make sure the bundt pan is very well greased and floured. You can use sour cream in place of greek yogurt. Do not use Icelandic Skyr, it makes the cake too dense.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	501
Fat:	16 g
Carbohydrates:	86 g
Protein:	8 g
Cholesterol:	28 g
Sodium:	328 mg
Fiber:	2 g
Sugars:	62 g
Sugar Alcohol:	0 g
Calculated per serving.