Cranberry Breakfast Cake Recipe

Introduction

This cranberry breakfast cake is a delightful way to start your day with a burst of tart and sweet flavors. Made with fresh or frozen cranberries and a unique blend of vanilla and almond extracts, it’s a simple, one-bowl recipe perfect for breakfast or a festive snack. The sparkling sugar topping adds a lovely crunch and sparkle that makes every bite special.

Ingredients

• 1/2 cup half and half or milk
• 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 (fresh or frozen, do not thaw if frozen)
• 2 Tbsp sparkling sugar

Instructions

1. Step 1: Preheat your oven to 350°F and lightly spray a 9×9 inch baking pan. Optionally, line it with parchment paper with long ends for easy lifting.
2. Step 2: Mix the half and half with lemon juice and set aside. You can substitute buttermilk if preferred.
3. Step 3: Cream the butter and sugar together for about 4 minutes until light and fluffy, scraping down the bowl as needed.
4. Step 4: Beat in the egg, vanilla extract, and almond extract, then add baking powder and salt, mixing well.
5. Step 5: Lower mixer speed and blend in half the flour until almost combined, then add the half and half mixture, followed by the remaining flour. Mix just until incorporated.
6. Step 6: Gently fold in the cranberries, being careful not to crush them. Reserve a few cranberries for topping if you like.
7. Step 7: Spread the thick batter evenly in the prepared pan. Press extra cranberries gently onto the surface.
8. Step 8: Sprinkle sparkling sugar evenly over the top and bake for 40-45 minutes, or until the cake is golden, risen, and a toothpick inserted near the center comes out clean.
9. Step 9: Let the cake cool in the pan for 15-20 minutes. If using parchment paper, lift it out to cool completely or slice while still slightly warm.

Tips & Variations

• Try substituting buttermilk for half and half plus lemon juice for a richer flavor.
• Add orange zest to the batter for a bright citrus note that complements the cranberries.
• Use sparkling sugar on the top for a beautiful, crunchy finish that balances the tart berries.
• Make it gluten free by using a gluten free baking mix instead of all-purpose flour.
• Fold in white chocolate chips or chopped nuts for extra texture and flavor.
• If using frozen cranberries, fold them in straight from the freezer to prevent them from bleeding color into the batter.

Storage

Store leftover cake covered with foil at room temperature for up to 3 days. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature and warm slightly before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well and can be added to the batter straight from the freezer without thawing. Just mix them in gently to avoid crushing and note that the batter will thicken when cold berries are added.

What is sparkling sugar and can I substitute it?

Sparkling sugar is extra coarse sugar used for decorating baked goods. It doesn’t melt completely, adding a pretty crunch and sparkle to the cake. If you don’t have it, you can substitute with coarse sanding sugar or sprinkle a light dusting of granulated sugar, though the effect won’t be quite the same.

Cranberry Breakfast Cake Recipe

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4.6 from 384 reviews

This simple one-bowl Cranberry Breakfast Cake is a seasonal favorite, bursting with fresh cranberries and a delightful duo of almond and vanilla extracts. Light and fluffy with a slight crunch from sparkling sugar on top, it’s perfect for breakfast, brunch, or as an easy dessert. The cake’s thick batter incorporates tart cranberries that balance perfectly with its sweet crumb, making it ideal for holiday gatherings or year-round enjoyment.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Breakfast Cake
• Method: Baking
• Cuisine: American

Ingredients

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Liquids and Dairy

• 1/2 cup half and half or milk
• 1 tsp lemon juice
• 1/2 cup unsalted butter, at room temperature
• 1 large egg, at room temperature

Flavors & Leavening

• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 2 tsp baking powder
• 1 tsp salt

Dry Ingredients

• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 cups whole fresh cranberries (can use frozen, do not thaw)
• 2 Tbsp sparkling sugar (decorating sugar)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch square baking pan with cooking spray. Optionally, line the pan with two sheets of parchment paper with long ends to enable easy cake removal for slicing later.
2. Mix Dairy and Acid: In a small bowl, combine the half and half (or milk) with lemon juice. Set this mixture aside to allow it to curdle slightly, mimicking buttermilk.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer for about 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing. This step aerates the batter, resulting in a tender cake.
4. Add Egg and Extracts: Beat in the large egg along with the vanilla and almond extracts until fully incorporated. Then add the baking powder and salt, mixing well to combine.
5. Incorporate Flour and Dairy: Lower the mixer speed and add half of the flour to the batter, mixing just until nearly incorporated. Pour in the half and half and lemon juice mixture next, then add the remaining flour. Mix only until the flour disappears—you want to avoid overmixing.
6. Fold in Cranberries: Gently fold the whole cranberries into the thick batter, ensuring they are evenly distributed without crushing them. If you like, reserve a handful of cranberries to scatter on top of the batter before baking.
7. Transfer and Decorate: Spread the thick batter evenly into the prepared pan. Press the reserved cranberries gently into the surface. Sprinkle the sparkling sugar generously on top to create a beautiful, sweet, crunchy crust.
8. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake should be risen and golden on top. Test doneness by inserting a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready. Start checking around 40 minutes to avoid overbaking.
9. Cool and Serve: Allow the cake to cool for 15 to 20 minutes in the pan. If you’ve used parchment paper, lift the cake out to cool completely on a wire rack. The cake can be sliced while warm or cooled. Store leftovers covered with foil at room temperature.

Notes

• You can substitute buttermilk for the half and half and lemon juice mixture.
• Use frozen cranberries straight from the freezer without thawing; adding them will stiffen the batter due to cold butter firming up.
• Sparkling sugar adds both decorative sparkle and a sweet crunchy texture. It does not melt during baking.
• Variations include adding orange zest, white chocolate chips, chopped nuts, or making this into muffins or loaf pans.
• To freeze cranberries, wash and dry completely before freezing in sealed bags; they can last up to a year.
• Don’t skip the almond extract for the uniquely delicious flavor combination.
• Overmixing the batter once flour is added will toughen the cake; mix only until combined.

Keywords: baking, breakfast, brunch, cake, Christmas, coffee cake, cranberries, easy, recipe, snack cake