Cranberry Orange "Buttermilk" Breakfast Cake. (Grain/Gluten/Dairy Free)
I love cake and I REALLY love scones. Which is why I'm ecstatic about this recipe. With a scone like crust and a soft cake like fluffy interior its the best of both worlds. When the idea came to me yesterday to create this buttermilk cake I found myself up at 11:00pm throwing ingredients into a bowl. I had my first bite at midnight and I swooned.
This breakfast cake is truly a treat. I broke some of my own rules- I was short on a number of ingredients including my non-glycemic xylitol granulated sugar. SO.. I just used organic white can sugar (Gasp! Don't hate me for it). I also included starch and eggs- two ingredients I know I will get some grief for. But hey- take this recipe for what it is. If the ingredients included work for you- MAKE THIS CAKE. If they don't- you can try subbing in another granulated sugar of choice. It should work- the texture of the cake might change slightly from sugar to sugar. The only important thing to remember here is that it must be granulated (and not a liquid sugar). The eggs however are needed! Don't mess with trying to remove them. If you are in need of another holiday goody- take a look through my hundreds of other recipes. You'll be sure to find something that works just for you!
Note: In the recipe I call for 1/2- 3/4 cups sugar. 1/2 cup will make for a cake that's a bit more tart- 3/4 cupnaturally will make the cake sweeter. Its totally up to you how much you want to use. I stuck to the 1/2 cup as my husband isn't a fan or sweet things. Again, if you use a sugar different than Organic Cane the sweetness level may vary- so again, Adjust to taste. (Don't be afraid to taste that batter!)
Make this breakfast cake Thanksgiving, Christmas or any other holiday morning and I promise it will be a memorable one.
Cranberry Orange “Buttermilk” Breakfast Cake.
1/4 Cup + 1 Tbs Milk (any variety: dairy or nondairy)
1 Tsp Lemon Juice
2 Cups Packed Blanched Almond Flour
3/4 Cup Starch (Potato, Tapioca or Arrowroot)
1/2- 3/4 cup organic cane sugar (to taste)
1 Tsp. Baking Powder
1/4 Tsp. Salt
1/3 Cup Melted Coconut Oil (Or melted butter or other oil)
2 Large Eggs
1 1/4 Cup Frozen (or fresh) Cranberries
Zest of 1 large orange.
Preheat oven to 350 degrees. Line a small cake pan or bread pan with parchment paper.
In a small bowl combine the Milk or your choice with the lemon juice. Set aside for 5 minutes or so to let the "buttermilk" develop.
In a large bowl combine the Almond Flour, Starch, Sugar, Baking Powder, Salt and stir well. Add in the Melted Coconut Oil, Eggs and "Buttermilk".
Stir in frozen cranberries and orange zest. (Note: The frozen cranberries make the coconut oil in the batter harden- don't be alarmed if you batter suddenly thickens! It will do just what its supposed to in the oven.) Pour batter into prepared pan and smooth out service. Place in oven.
Bake for 40 minutes- A toothpick should come out clean and the edges should be slightly golden brown. Let cool slightly before slicing.
Store at room temperature in a sealed container or freeze for another day!
The Glaze I used in this recipe was simple- just a combo of Orange Juice and Powdered Sugar. I make my own non-glycemic powdered sugar by throwing some xylitol into a blender or coffee grinder. I then add a pinch of starch and it work great!