A delightful seasonal treat.
1 cup fresh cranberries (wash)
1/2 cup brown sugar
2/3 cup pecans (chopped or pieces)
1 cup gluten free all purpose flour
1 cup sugar
1 cup melted butter or coconut oil
1/4 tsp vanilla
In a 9 ” buttered pie plate layer cranberries on the bottom, then sprinkle sugar on cranberries and add pecans.
Mix or whisk the the cake ingredients until well blended and pour on top of base.
Bake for 50 minutes to 1 hour until slightly golden brown. Let cool at room temperature. Top with my homemade whipped cream recipe and enjoy warm, at room temperature or right out of the refridgerator. Serves 8