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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/cranberry-breakfast-cake-recipe/