Prep: 20 min • Cook: 40 min • Yield: 10 to 12 servings
9-inch round cake pan or spring form pan
3 tablespoons ghee or pasture-raised butter, melted
¼ cup coconut sugar
½ to ¾ cup fresh cranberries
¾ to 1 cup pecan halves (based on the size of the pecans)
¼ cup coconut oil, melted
6 eggs, at room temperature
6 tablespoons full fat coconut milk or coconut cream
6 tablespoons maple syrup
1 teaspoon orange zest
1 teaspoons pure orange extract
½ teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup finely chopped pecans
½ teaspoon baking powder
½ teaspoon sea salt
Powdered coconut sugar
Cinnamon and/or nutmeg
Preheat the oven to 350º F and move rack to middle of oven.
Cut a circle of parchment paper to fit in the bottom of the pan. Brush butter on the sides of pan, then pour remaining butter into cake pan to cover the bottom evenly.
Sprinkle sugar evenly over the butter and arrange pecan halves in a circle around the perimeter of the pan. Place cranberries randomly over the sugar mixture. Set aside.
In a stand mixer, combine coconut oil, eggs, coconut milk/cream, maple syrup, orange and vanilla extracts, and orange zest and mix for 2 to 3 minutes.
In a separate bowl, mix together all dry ingredients: coconut flour, cinnamon, nutmeg, chopped pecans, baking powder, and salt.
Add dry ingredients to wet ingredients and blend together. The batter will be loose. Pour batter into prepared pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry.
Place cake on wire rack to cool in pan for 15 minutes. Place on serving dish and let stand for 20 minutes before cutting; optionally dust with powdered sugar, cinnamon and/or nutmeg. Serve warm or at room temperature.
This cake actually makes its own bottom “crust” because of the butter, brown sugar, and pecans on the bottom of the pan. FYI: The cranberries do not stay on the bottom of the pan, they actually rise up into the batter.
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