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Crockpot Cranberry Coffee Cake

CrockPot Cranberry Coffee Cake


From Amy Green of Simply Sugar and Gluten-Free

Prep Time: 10 minutes
Cook Time: 2–3 hours

Serves 6–8.

Ingredients:Gluten-Free Crockpot Cranberry Coffee Cake

Crumb topping

  • 1 cup walnuts
  • 1 tbsp coconut oil
  • 2 tbsp coconut palm sugar
  • 1 tsp cinnamon
  • pinch of kosher salt

Crumb cake

  • 2 cups Pamela’s Baking & Pancake Mix
  • 3/4 cup coconut palm sugar
  • 1 tsp cinnamon
  • 1 tsp orange zest
  • 2/3 cup coconut oil, liquified
  • 2 large eggs, at room temperature
  • 1/2 cup light sour cream
  • 1/2 cup plain, low-fat yogurt
  • 1 tsp vanilla extract
  • 1/2 cup fresh or frozen cranberries

Directions:

  1. Make the crumb topping: Put the walnuts, coconut oil, coconut palm sugar, cinnamon, and salt in a food processor fitted with a steel blade. Pulse several times, then process until the nuts become crumbs. Set aside.
  2. Make the coffee cake: Whisk together flour, coconut palm sugar, cinnamon, and orange zest.
  3. In a separate bowl, whisk together the liquified coconut oil, eggs, sour cream, yogurt, and vanilla extract.
  4. Mix the wet ingredients into the dry ingredients.
  5. Fold in the cranberries.
  6. Pour the batter into a greased, 4-quart Crockpot. Smooth the top.
  7. Sprinkle the crumble topping across the top of the cake and press into the batter.
  8. Put the lid on the Crockpot, but vent it by sticking a fork between the lid and the pot, or by placing the lid on the crockpot just slightly off-center.
  9. Bake on low for 2–3 hours, until a knife inserted in the center comes out with just a few moist crumbs.
  10. Serve warm or at room temperature.

For more gluten-free holiday recipes and tips:

Gluten-Free Holiday Central

 

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