Gluten-Free Coffee Cake
This recipe comes courtesy of Katherine Glassman, who likes to purchase the citrus and eggs for this recipe from the local farmers' market, and spices from Spice-Topia in Ventura. She recommends using...
Katherine likes to serve her stepmother Nana Cathryn's cranberry sauce with the gluten-free coffee cake*.
Ingredients
SERVINGS: Serves 8–12
- 2 pounds fresh or frozen cranberries, washed
- 3 green apples, peeled and chopped
- 2 Anjou pears, peeled and chopped
- 2 cups golden raisins
- 2 cups sugar (or less, to taste)
- 1 cup fresh orange juice
- 2 tablespoons grated orange rind
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup orange-flavored liqueur (or Calvados apple brandy)
Instructions
In a large pot, add all ingredients except liqueur. Stir to mix. Bring to a boil, and turn down heat to simmer gently for 45 minutes, stirring occasionally. Stir in the liqueur during the last few minutes of cooking time.
This recipe comes courtesy of Katherine Glassman of Sticky Fingers Baking Company in Ventura.
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