enticing eats: fall apple cranberry breakfast cake {gluten free}

While at home this weekend, my mother made us the most amazing gluten-free apple cranberry cake for Thanksgiving breakfast. I could actually eat this every day for breakfast for the whole month of October (but I wont.. sigh).

Dry ingredients:
  • 1 cup sorghum flour
  • 1/2 cup  almond flour
  • 1/4 cup tapioca starch 
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup brown sugar, packed

Wet ingredients:
  • 1 egg 
  • 1/2 cup canola oil 
  • 1/2 cup applesauce
  • 2 tablespoons honey 
  • 1/2 cup milk 
  • 2 teaspoons bourbon vanilla

  • 2 rounded cups chopped apples (we used macintosh)
  • 1/2 cup fresh cranberries, whole 

  • Sprinkle of raw sugar

  1. Preheat oven to 350ยบ F.
  2. Grease a deep 9-inch round cake pan. 
  3. In a large mixing bowl, use a whisk to combine your dry ingredients: Set aside.
  4. In a smaller bowl combine the wet ingredients: Whisk till combined.
  5. Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon of milk at a time to achieve a smooth - but not too thin - cake batter. 
  6. Add  the apples and cranberries and stir in.
  7. Scoop the batter into the prepared cake pan and smooth evenly. 
  8. Sprinkle lightly with a couple of tablespoons of sugar just to make a nice topping 
  9. Bake in the centre of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Serves 6-8 (leftovers, yum!)