Monday, November 22, 2010

Mrs. Ed's Grain-Free Cranberry Crumb Cake (SCD, GFCF)

I saw this post last night from Mrs. Ed and was up this morning first thing baking it. Mine looks really different than hers, I always wonder why mine looks so much different when I make a recipe from a blog? Could be the pan, my oven, my altitude, my brand of flour, etc. etc. etc. Maybe it is because I couldn't wait any longer and cut it still warm...?

This is a fabulous recipe that will make a beautiful presentation for a holiday party. The flavors pop and you can taste them all. I want to try an apple version of this recipe as well. Here is the recipe....another great one from Mrs. Ed!

I used coconut oil to replace the butter and the full 2 cups of cranberries, I also used the almond extract and highly recommend that you don't leave it out.


  1. Wow, that was fast. Your altitude is a lot higher, perhaps that's it. It could also be our ovens, pans, etc differ. I usually have to adjust to different ovens. Mmmm, I think apple would be good here, I never thought of that. Maybe with some caramel sauce to go on it too.

  2. Hm, funnily, I saw Mrs. Ed's but didn't bookmark it because it didn't really appeal to me, but yours looks superb. I guess I like the crumbly look - maybe your flour is coarser? I know i grind my own flour, so hardly any recipes look like what they are "supposed" to. I like the occasional crunch of half a nut that didn't get ground, though.