Description
Cranberry Breakfast Cake is a delightful way to start your day or to impress guests at brunch. This easy, one-bowl recipe combines the tart flavor of fresh cranberries with a sweet, moist cake that pairs perfectly with coffee or tea. Simple to make and incredibly versatile, this cake can be enjoyed for breakfast, as an afternoon snack, or during festive gatherings. With minimal cleanup and customizable options, it’s a must-try for any home baker looking to add a touch of sweetness to their morning routine.
Ingredients
Scale
- 1/2 cup half and half or milk
- 1 tsp lemon juice
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all-purpose flour
- 2 cups whole cranberries (fresh or frozen)
- 2 Tbsp sparkling sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking pan.
- Mix the half and half with lemon juice in a small bowl; set aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg along with the vanilla and almond extracts.
- Gradually add half of the flour, followed by the milk mixture, then the remaining flour until just combined.
- Gently fold in the cranberries and transfer the batter into the prepared pan.
- Sprinkle sparkling sugar on top and bake for 40–45 minutes or until a toothpick comes out clean.
- Allow cooling before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg