All you need for this is to have thought ahead and binge purchased cranberries in the fall. I love that part of fall. And you will need a heart shaped pan from Elisabeth. This is a modification of a Martha Stewart recipe.
8 tablespoons, butter (2 T to rub onto the bottom of the pan and 6 T for the cake)1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg or allspice
Mix the sugar and spice together and sprinkle on the 2 T butter.
Put 2 to 2 1/2 or even 3 cups cranberries on top of the sugar. I like more berries. I used 2 1/2 cups in the picture.
In a mixing bowl, beat 6 T butter with another 1/2 cup sugar and 1 tsp vanilla.
Add 1 1/4 cup gluten free flour (I used a mix that was about 2 parts brown rice, 1 part millet, 1 part buckwheat)
1/2 tsp xanthan gum
1 1/2 tsp corn-free baking powder (because I like it better)
1/2 cup coconut milk (fresh not canned. I suppose you could use canned if you want, but I like canned better with curries.)
Spread cake batter over cranberries and bake at 350 for 30 to 40 minutes. Let sit for 10 to 20 minutes and then invert.
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