So good, so easy, and a sure hit with everyone. This is the recipe is from Barefeet in the Kitchen, but I've made it with Cup4Cup gluten free flour.
I've also baked this in a smaller pan (9x9) to give it more height, and a great cakey texture with a cookie-like top. Your can also bake it in the larger pan Barefeet in the Kitchen recommends for that gooey, awesome, original quality. They're both fantastic ways to serve.
This way takes a bit longer and is so worth the wait! Let's bake.
You can use any flour you like, but for me, Cup4Cup is the best gluten-free flour blend, and I use it in everything.
Prep: 20 min Cook time: 45-55 min Serves: 12
3 large eggs
2 cups sugar
3/4 cup butter softened
1 tsp vanilla
2 cups Cup4Cup gluten-free flour
12 oz fresh cranberries
Preheat oven to 350 F & butter a 9x9 pan
beat eggs and sugar until it gets light, smooth and almost doubles in size. 5-7 minutes "The eggs work as your leavening in this recipe, so don't skip this step." Should form a ribbon when. you lift the beaters.
Add the butter and vanilla, and mix 2 minutes.
Add flour until just combined
Fold in cranberries and mix well.
Spread into your buttered pan. I used THIS ONE!
Bake 45-60 minutes, until a fork comes out clean-ish.
Cool completely before serving
This is amazing all on its own, or with a bit of ice cream and a dollop of my spiced cranberry sauce. All the props and flowers to Barefeet in the Kitchen for this glorious recipe. Happy baking!