With a gorgeous bright red cranberry topping, this gluten free cake is a stunner! Buttery cake topped with the bright tart flavor of cranberries.
Preheat oven to 350 degrees and grease a 9" baking pan.
Place all the ingredients for the cranberry topping in a small saucepan over medium heat. Bring to boil, and immediately pour into the prepared pan, spreading evenly across the bottom.
In the bowl of a mixer, beat the butter and sugar. Once blended, add in the yogurt vanilla, and eggs.
With the mixer on low, sprinkle in the gum, salt, and baking soda and powder.
Turn mixer off, add the flours, and mix. Beat for 2 minutes until pale yellow and fluffy.
Pour the batter over the cranberries, spreading evenly.
Bake for 25-30 minutes until the center of the cake set.
While the cake cooks, prepare the drizzle by mixing all the ingredients together. Only use enough milk to achieve the right drizzling consistency.
When the cake is done, cool for 15 minutes, then invert on a serving plate.
Drizzle the cream cheese frosting, and serve!
Recipe via tessadomesticdiva.com