Gluten-Free Holiday Breakfast Cake
This Gluten-Free Holiday Breakfast Cake is perfect for any morning but especially Christmas morning.
The first time I had this Gluten-Free Holiday Breakfast Cake was at my mother-in-law’s house. I don’t think it was for breakfast, maybe a brunch or at some other Christmas type gathering. It instantly reminded me of all the Christmas flavors. A hint of almond, combined with sweet cranberries, a sprinkling of pecans; it’s just a perfect combination. I immediately asked for the recipe and love to make it at least once during the holiday season.
This cake brings back many memories for me. Each Christmas, when we would go visit, on her kitchen table under an aluminum cake dome sat this cake. I knew what was under it without asking, it was part of her Christmas baking every year. Years later, when I make this cake it reminds me of her. I think of her cozy kitchen, with all her Santa ornaments dangling from the window and her kitchen table with a domed lid holding a special cake. Â
Why You'll Love This Recipe
- It’s perfect for the cranberry lover
- Gluten-Free if needed
- Makes a great addition to a holiday brunch or holiday dessert
- Easy to make
Ingredients
Butter – While it’s ok to use salted butter, unsalted butter is preferred.
Sugar – Regular granulated sugar
Eggs – Two eggs are needed
Flour – Use gluten-free flour with xanthan gum in it. If not gluten-free use regular all-purpose flour.
Baking Soda
Baking Powder
Salt – Regular table salt is fine
Plain Greek Yogurt – Can substitute in sour cream
Milk – Use your favorite milk here, I use almond milk
Almond Extract – Add a nice gentle flavor or you can substitute vanilla extract.
Whole-Berry Cranberry Sauce – Make sure it’s whole berry and not jellied cranberry sauce
Pecans – Chopped pecans in smaller pieces
Powdered Sugar
Oil – You can use vegetable or canola oil
Water
Instructions
- Pre-heat the oven to 325°F.
- Liberally butter and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the flour, (xanthan gum if needed), baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the butter mixture, alternating with the greek yogurt. Beating well after each addition.
- Stir in the almond extract and milk.
- Spoon half of the batter into the buttered and greased bundt pan.
- Spoon half of the whole cranberry sauce over the batter.
- Cover the cranberry sauce with the remaining batter.
- Spoon the rest of the cranberry sauce over the top.
- Sprinkle with the chopped pecans.
- Bake for an hour or until tester inserted comes out clean.
- Cool the cake for 10 minutes, then remove the cake from the pan and place onto the desire 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 hot water and mix, then add another tbsp of hot water. Continue to add one tbsp at a time. You will not use all the water. You are looking for a paste-like consistency, 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.
- Once the frosting is ready, grab a quart or gallon size ziploc bag and put it tip side down into 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 the 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 the cake 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 cake side to side to get the frosting to gently run down the sides of the cake.
Tips For Making The Glaze
The glaze is such a nice addition to this cake. In addition, it has a gentle almond flavor that helps bring the cake together. It can be omitted if it’s not your favorite flavor or can be subbed in with vanilla extract instead. You can’t go wrong either way. While the glaze has simple ingredients, getting it to the right consistency is key. You want the glaze to be soft and smooth and when you hold it up with a spatula it doesn’t drip. Piping it into a Ziploc bag makes for easy frosting and cleanup.
Recipe Subsitutions
- Can you regular all-purpose flour in place of gluten-free flour
- Sour cream can be used in place of yogurt
- Vanilla extract can be used in place of almond extract
Storage Solutions
Store cake covered at room temperature for up to 3 days.
Gluten-Free Holiday Breakfast Cake
Materials
The Cake
- 1/2 Cup Butter, softened
- 1 Cup Sugar
- 2 Eggs
- 2 Cups Gluten Free Flour
- 1/2 Tsp Xanthan Gum if GF flour does not have it
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup Plain Greek Yogurt
- 3 Tbsp Milk
- 1 Tsp Almond Extract
- 1 16 oz can Whole-berry Cranberry Sauce
- 1/2 Cup Finely Chopped Pecans
The Glaze
- 2 Cups Confectioners Sugar (Powdered Sugar)
- 1/4 Tsp Almond Extract
- 1 Tbsp Canola or Vegetable Oil
- 1/4 cup Very hot or boiling water
Instructions
- 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 toothpick 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, just omit the xanthan gum.
- Make sure the bundt pan is very well greased and floured.Â
- You can use sour cream in place of greek yogurt. Do not use Icelandic Skyr, it makes the cake too dense.Â
Nutrition
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