Made with almond flour, fresh cranberries, moist Bison Sour Cream, and topped with a sweet maple glaze, you’ll feel good about this gluten-free, healthier twist on the classic coffee cake.
Ingredients
- 1/2 cup Bison Sour Cream
- 3 eggs, room temperature
- 1 banana, ripe
- 2 cups fine almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp Kosher salt
- Pinch of cinnamon
- 1/2 cup to 2/3 cup coconut sugar
- 1/2 tsp vanilla
- 2 tsp apple cider vinegar
- 1 cup fresh cranberries
- Powdered sugar, for topping
- Toasted almonds, for topping
- Sugared cranberries, for topping
- 2 Tbsp butter
- 1 Tbsp maple syrup
- 1 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 1 Tbsp lemon juice
Instructions
- Servings: 8
- Prep Time: 10m
- Cook Time: 40m
- Total Time: 50m
Details
- Step 1: Preheat oven to 350°F. Line an 8 or 9-inch round cake pan with parchment paper and coat the sides of the pan with olive oil or butter.
- Step 2: Using a hand mixer, blend wet ingredients: eggs, banana, and Bison Sour Cream. Place in large bowl and set aside.
- Step 3: In another large bowl, combine dry ingredients: almond flour, baking soda and powder, salt, cinnamon, and coconut sugar.
- Step 4: Pour wet ingredients over the dry ingredients and combine until smooth, mixing gently.
- Step 5: Next, add vanilla and apple cider vinegar. Gently mix again; be sure not to over mix.
- Step 6: Fold in cranberries.
- Step 7: Pour batter into prepared cake pan. Top with toasted almonds and sugared cranberries.
- Step 8: Bake for about 30 minutes, or until toothpick or butter knife inserted into center comes out clean.
- Step 9: For the glaze, melt butter and maple syrup in a medium sauce pan. Add confectioners’ sugar and whisk until smooth. Add lemon juice and vanilla extract, whisk until smooth.
- Step 10: Quickly pour glaze mixture over the cranberry coffee cake. Let glaze set at room temperature, then serve and enjoy!
