Cranberry Pecan Gluten Free Coffee Cake

This recipe is a family favorite for our Christmas morning breakfast, and can be enjoyed for breakfast or snack for any event.

Prep Time:  10 min
Cook Time:  40 min
Yields 12

3 eggs
4 Tablespoons margarine or butter, melted
1 1/2 cups sugar
2/3 cup milk
1 (15oz) package Betty Crocker gluten free cake mix
1/2 cup gluten free flour
1 Tablespoon vanilla

1 Tablespoon margarine or butter, melted
1/4 cup Gluten Free Bisquick
3/4 cup cranberries, chopped
1/2 cup pecans, chopped

1. Preheat oven to 350°. Grease 9-inch spring form pan.
2.  In large bowl, add eggs, 4 tablespoons margarine and sugar. Stir together until the mixture is smooth and creamy. Add the milk, cake mix, flour and vanilla. Mix together until well combined, about 2 minutes. Pour batter into prepared pan.
3. In small bowl, add 1 Tablespoon margarine and Gluten Free Bisquick, stir well. Add cranberries and pecans to mixture, stir until well mixed. Spoon the mixture on top of batter.
4. Bake in oven for 40 minutes or until inserted toothpick comes out clean. Cool and enjoy! Store the coffee cake in an air tight container to keep nice and moist.

This recipe can also be used to make 24 regular muffins. Simply use regular size paper cups in two 12 cup muffin pans, and follow instructions included above. If you are short on time; replace the streusel with any gluten free granola of your choice. Enjoy!

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One Response to Cranberry Pecan Gluten Free Coffee Cake

  1. Pingback: Gluten Free Classic Coffee Cake | GlutenRight

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