 |
| Cranberry sauce dolloped on top |
 |
| Knife dragged through dolloped cranberry sauce to create swirls |
 |
| Topped with chopped roasted pecans; ready for the oven |
 |
| Fresh out of the oven |
 |
| Breakfast is served! |
 |
| BOOM! |
Cranberry
Apple Pecan Skillet Coffee Cake
Ingredients:
1 cup blanched almond flour
¼ cup PLUS 2 tablespoons
coconut flour
½ cup PLUS 2 tablespoons
granular Swerve Sweetener (or preferred granular sweetener)
2 teaspoons baking
powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground
cinnamon
½ cup buttermilk
3 large eggs
2 tablespoons melted
butter
¼ cup sour cream
1 teaspoon pure vanilla
extract
½ small apple, diced
(slightly over ½ cup)
¼ cup Cranberry Orange Sauce
½ cup lightly roasted
pecans, chopped
Directions:
Preheat oven to 350
degrees. Generously grease a 10-inch ovenproof or cast iron skillet with butter
or coconut oil.
In a large bowl, combine
almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and
cinnamon; whisk to combine and break up any lumps.
In a separate small
bowl, beat buttermilk, eggs, melted butter, sour cream, and vanilla together.
Stir wet mixture into dry mixture; mix just until combined. Fold in diced
apples.
Pour batter into greased
skillet; top with teaspoon size dollops of cranberry sauce, scattered on top of
batter. Using a table knife or spatula, run knife in opposite directions
lengthwise and crosswise through the top of batter to drag cranberry sauce and
make a swirled pattern. Bake for approximately 33 to 38 minutes, or until a
toothpick inserted near the center comes out clean. Let cool in pan for
approximately 30 minutes. If desired, use a rubber spatula to loosen and
carefully slide cake onto a plate or platter or cut cake into wedges in pan and
serve.
Hi GG,
ReplyDeleteHappy Fall! Ooh that looks so delicious and beautiful. Those cranberries really give that vivid pop of color to it and I love the way you swirled it too.
I have a question. I am going to make a pumpkin pie with a no bake filling. If I made your crust that you use for the spinach pie and made it sweet instead of savory, how long would I cook the crust to get it done before pouring the no bake filling in? Would I just combine the cooking times and cook it straight thru but change the temps accordingly at the half-way point as with the spinach pie? Thanks. I like that crust so much and it's so easy. I wanted to use your crust instead of the one in the recipe that I have.
Thanks GG,
Loretta
Hi GGC,
ReplyDeleteAnother lovely coffee cake to add to the collection ... beautiful! :-)
We are about 40 miles North of Atlanta. It was real chilly here too. BURR!!!!
ReplyDeleteHi Loretta,
ReplyDeleteI would bake the crust as directed but continue baking it until it's golden brown and done. I'm thinking it will bake more quickly empty than it will with the spinach pie filling in it...so I don't think it will take as long as the entire pie. I think you'll be able to tell when its baked and golden enough. Let me know how your pie turns out! :-)
Thanks CyberSis! :-)
ReplyDeleteHi Charlotte,
ReplyDeleteIf your 40 miles north of Atlanta...were you in the area of N. GA that got snow (Blairsville, etc.)? It's hard to believe how cold it got so quickly isn't it! :-)