Description
Cranberry Breakfast Cake is the ultimate morning indulgence, perfect for elevating your breakfast or brunch gatherings. This easy one-bowl recipe combines the tartness of fresh cranberries with sweet flavors, resulting in a moist and flavorful cake that pairs beautifully with coffee or tea. Its festive appearance and delightful taste make it an ideal addition to holiday celebrations or cozy family mornings. With minimal cleanup and a straightforward preparation process, bakers of all levels will find joy in creating this scrumptious treat. Whether enjoyed on its own or topped with whipped cream, this cake is sure to leave everyone wanting more.
Ingredients
Scale
- 1/2 cup half-and-half or milk
- 1 tsp lemon juice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 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 oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a small bowl, combine half-and-half and lemon juice; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy (about 4 minutes).
- Add egg, vanilla, and almond extract; mix well.
- Gradually incorporate flour, baking powder, and salt alternately with the milk mixture until just combined.
- Gently fold in cranberries.
- Spread batter into the prepared pan; top with sparkling sugar.
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean.
- Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 265
- Sugar: 16g
- Sodium: 207mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 41mg