Cranberry Breakfast Cake

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!

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