enticing eats: fall apple cranberry breakfast cake {gluten free}

While at home this weekend, my mother made us the most amazing gluten-free apple cranberry cake for Thanksgiving breakfast. I could actually eat this every day for breakfast for the whole month of October (but I wont.. sigh).

Dry ingredients:

• 1 cup sorghum flour
• 1/2 cup  almond flour
• 1/4 cup tapioca starch 
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 cup brown sugar, packed

Wet ingredients:

• 1 egg 
• 1/2 cup canola oil 
• 1/2 cup applesauce
• 2 tablespoons honey 
• 1/2 cup milk 
• 2 teaspoons bourbon vanilla

Add-ins:

• 2 rounded cups chopped apples (we used macintosh)
• 1/2 cup fresh cranberries, whole 

Topping:

• Sprinkle of raw sugar

Instructions:

1. Preheat oven to 350º F.
2. Grease a deep 9-inch round cake pan. 
3. In a large mixing bowl, use a whisk to combine your dry ingredients: Set aside.
4. In a smaller bowl combine the wet ingredients: Whisk till combined.
5. Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon of milk at a time to achieve a smooth - but not too thin - cake batter. 
6. Add  the apples and cranberries and stir in.
7. Scoop the batter into the prepared cake pan and smooth evenly. 
8. Sprinkle lightly with a couple of tablespoons of sugar just to make a nice topping 
9. Bake in the centre of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Serves 6-8 (leftovers, yum!)