Cranberry Breakfast Cake: A Delightful Morning Treat
If you’re looking for a breakfast option that’s not too sweet but still feels indulgent, this Cranberry Breakfast Cake is the perfect answer. Packed with tart, juicy cranberries and a moist, tender crumb, it’s the ideal treat to enjoy with a hot cup of coffee or tea. The hint of almond and vanilla extracts, combined with a sprinkle of sparkling sugar, gives this cake an irresistible flavor and texture. Whether you’re making it for a weekend breakfast, brunch gathering, or just a weekday treat, this cake is sure to brighten your morning!
Why You’ll Love This Recipe
This Cranberry Breakfast Cake is easy to make, full of bright flavors, and perfectly moist. The tartness of the cranberries balances beautifully with the sweetness of the cake, while the hint of almond extract adds a warm, cozy note. The sparkling sugar on top creates a delightful crunch that makes each bite a little more special. It’s the perfect morning treat that feels indulgent without being overly sweet or rich.
Ingredients
For the Cake:
- 1/2 cup half and half (or a combination of milk and cream)
- 1 tsp lemon juice
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at 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 (frozen works fine, but do not thaw)
- 2 Tbsp sparkling sugar, for topping
Directions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly spray a 9×9 inch baking pan with nonstick spray and line it with two sheets of parchment paper, leaving long ends to make it easier to lift the cake out of the pan after baking.
Step 2: Prepare the Buttermilk Mixture
In a small bowl, mix the half and half with lemon juice. Let it sit for a few minutes to create a homemade buttermilk mixture. This step adds a bit of tang and helps to tenderize the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar for about 4 minutes, or until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Step 4: Add Wet Ingredients
Beat in the egg, vanilla extract, and almond extract to the butter and sugar mixture. Follow this by adding the baking powder and salt. Continue to scrape down the sides of the bowl as needed to make sure everything is well combined.
Step 5: Add Flour and Buttermilk
Gradually add half of the all-purpose flour to the wet ingredients and mix until just combined. Next, pour in the buttermilk mixture, followed by the remaining flour. Mix until the batter is smooth and all ingredients are incorporated, being careful not to overmix.
Step 6: Fold in the Cranberries
Gently fold the whole cranberries into the batter, ensuring they are evenly distributed. Be careful not to crush the cranberries, as they provide a burst of tart flavor in every bite.
Step 7: Prepare for Baking
Spread the thick batter evenly into your prepared baking pan. If you like, you can press a few additional cranberries on top of the batter for a decorative touch. Sprinkle 2 tablespoons of sparkling sugar over the top to add a touch of sweetness and a delightful crunch.
Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 40-45 minutes, or until the cake has risen, is golden brown on top, and a toothpick inserted into the center comes out clean. If your oven runs hot, be sure to check for doneness a little earlier to avoid overbaking.
Step 9: Cool and Serve
Once the cake is done baking, allow it to cool in the pan for 15-20 minutes. Then, using the overhanging parchment paper, lift the cake out of the pan and transfer it to a cutting board. Slice the cake while it’s still warm for a cozy breakfast treat, or allow it to cool completely before serving.
Step 10: Store Leftovers
Store any leftovers in the pan, covered with foil, at room temperature. This cake is delicious when enjoyed fresh, but it will also stay moist and flavorful for a couple of days if stored properly.
Serving Suggestions
Serve this Cranberry Breakfast Cake with a steaming mug of coffee, tea, or even a glass of fresh juice. It’s perfect for breakfast, brunch, or an afternoon snack. If you’re hosting guests, a light dusting of powdered sugar on top can add a lovely touch of elegance to each slice.
Recipe Notes
- Frozen Cranberries: If using frozen cranberries, there’s no need to thaw them before folding them into the batter. This helps keep the batter from turning pink and ensures the cranberries hold their shape.
- Make Ahead: This cake can be made ahead of time and stored at room temperature for up to two days. Simply cover the pan with foil or plastic wrap to keep it fresh.
- Customization: You can add a handful of chopped nuts like pecans or almonds for extra crunch, or swap out the cranberries for blueberries or raspberries for a different twist.
Recipe Summary
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 9 servings
- Calories: 240 kcal per serving
Final Thoughts
This Cranberry Breakfast Cake is the perfect way to add a little sweetness to your morning routine. It’s easy to make, full of flavor, and has a lovely balance between the tartness of the cranberries and the sweetness of the cake. With its soft texture and sparkling sugar topping, it’s sure to become a family favorite. Enjoy this cake with your morning coffee or serve it at your next brunch gathering for a dish that’s sure to impress!
Print
Cranberry Breakfast Cake
- Total Time: 55 minutes
- Yield: 9 1x
Description
This Cranberry Breakfast Cake is a delicious way to start your morning, offering a perfect balance of sweet and tart flavors from the whole cranberries nestled in a fluffy, buttery cake. The sparkling sugar on top adds a delightful crunch to every bite, making this a treat you’ll want to savor with a hot cup of coffee or tea.
Ingredients
1/2 cup half and half (or a combination of milk and cream)
1 tsp lemon juice
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at 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 (frozen works fine, but do not thaw)
2 Tbsp sparkling sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch baking pan, and line it with two sheets of parchment paper, leaving long ends for easy lifting after baking.
Mix the half and half with lemon juice and set it aside to create a homemade buttermilk mixture.
In a large mixing bowl, cream the softened butter and sugar together for about 4 minutes until light and fluffy. Scrape down the sides as needed.
Beat in the egg, vanilla extract, and almond extract. Follow with the baking powder and salt, continuing to scrape the bowl.
Gradually add half the flour into the mix, followed by the buttermilk mixture, and then the remaining flour. Mix until just combined.
Gently fold in the cranberries, ensuring even distribution without crushing them.
Spread the thick batter into the prepared pan and top with additional cranberries if desired. Sprinkle the sparkling sugar over the top.
Bake for 40-45 minutes, or until the cake is risen, golden brown, and a toothpick inserted into the center comes out clean. Check for doneness earlier if your oven tends to run hot.
Allow the cake to cool for 15-20 minutes in the pan, then lift it out using the parchment paper. Slice while warm or let it cool completely before serving.
Store leftovers in the pan, covered with foil, at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 240