Gluten Free Apple Cranberry Yogurt Coffee Cake

This is a delicious simple to make: 
Gluten Free Apple Cranberry Yogurt Coffee Cake

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Gluten Free Apple Cranberry Yogurt Coffee Cake
In a small sauce pan, mix and simmer over a medium low heat: Stirring occasionally, cook just until the Cranberries begin to pop. Not all the berry's need to pop. You do not want them to be mushy.
1-1/2 Cups Cranberries
2/3 Cup Sugar
1/3 Cup Water
Drain the mixture in a colander and set aside.

Using a Kitchenaid Mixer with a Paddle cream together:
½ Cup Unsalted Butter
¾ Cup Brown Sugar
Scrape the Bowl. Add:
2 eggs slightly beaten
1 tsp. Vanilla Extract
Lightly beat until combined.

In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon

Peel,core and dice up:
2 Medium apples (about 2 cups)

Mix the Apples into the Flour Mixture using a wooden spoon.

Add the Flour Mixture to the Butter mixture using a wooden spoon. Making sure all the flour has been incorporated. The batter will be thick at this point.

Fold in with a rubber spatula:
1-1/4 Cups Plain low fat Yogurt

Gently fold in with the rubber spatula the reserved Cranberry mixture.

Pour into a lightly greased 9X13 Pan, using a spatula to evenly spread out the batter.

Sprinkle the top of the batter with a mixture of Cinnamon and Sugar.

Bake in a preheated 325* oven
for 45-50 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205-210*,

Cool on a wire rack in the pan.

ENJOY!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until  Bake until it reaches an internal temperature  205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Recipe adapted to Gluten Free from:
http://www.dannon.com/Pages/Recipe_1838882.html

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