Imagine a dessert that transports you to a cozy German kitchen, bursting with tangy cranberries and a tender, melt-in-your-mouth texture—all without a trace of gluten! This Gluten-Free Cranberry Kuchen is not just a recipe; it's a culinary adventure that proves dietary restrictions never mean compromising on flavor or tradition. Whether you're gluten-sensitive, health-conscious, or simply a dessert enthusiast, this kuchen will revolutionize your baking game and leave your taste buds dancing with delight!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: German
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the flour mixture, then add some milk, and continue to alternate until everything is combined. Be careful not to overmix.
- Gently fold in the cranberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even layer.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
- Once baked, remove the kuchen from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Serve the gluten-free cranberry kuchen warm or at room temperature. It can be enjoyed plain or dusted with powdered sugar for an extra touch. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Flour Matters: Use a high-quality gluten-free all-purpose flour blend for the best texture and taste. Look for blends that include xanthan gum for improved structure.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature to create a smoother, more evenly mixed batter.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough, dense cake. Gentle folding is key!
- Cranberry Distribution: Toss cranberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test, but also look for a light golden top and slightly pulling away from the pan's edges.
- Cooling is Crucial: Allow the kuchen to cool in the pan for 10 minutes before transferring to prevent breaking.
- Serving Suggestion: Dust with powdered sugar or serve with a dollop of whipped cream for an extra indulgent experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: mg
