I always seem to buy a bag of cranberries in the fall and end up never using them because I never know what to make other than cranberry sauce. This is a great, easy recipe to use cranberries.
2 cups cranberries, fresh or frozen, chopped
honey
10 tablespoons butter, melted and cooled slightly
1/4 cup coconut sugar
2 eggs
1 1/4 teaspoon Pure Vanilla Extract
1 cup gluten free All-Purpose Flour
1/4 tsp baking soda
1/2 teaspoon salt
1/2 tsp cinnamon
cinnamon sugar for topping
Preheat oven to 350. Grease or line with parchment paper a 9″ baking pan.
Spread the cranberries in the baking pan and drizzle with honey to taste.
In a large bowl, mix together the butter, coconut sugar, eggs and vanilla. Add the flour, baking soda, salt and cinnamon.
Spread over the cranberries and sprinkle with cinnamon sugar.
Bake for 40 – 45 minutes.
Source: https://www.kingarthurbaking.com/recipes/nantucket-cranberry-cake-recipe