Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 12
This cranberry breakfast cake is one of the best breakfast cakes you’ll ever make! It’s bursting with fresh cranberries, perfectly sweet, and super delightful!
1/2 c. unsalted butter at room temperature
3/4 teaspoon almond extract
1/2 c. half and half, or a combination of milk and cream
1 teaspoon lemon juice
1 c. granulated sugar
3/4 teaspoon vanilla extract
2 teaspoons baking powder
2 c. all purpose flour
2 c. whole cranberries, you can use frozen, DO NOT THAW
1 large egg, at room temperature
2 tablespoons sparkling sugar
1 teaspoon salt
HOW TO MAKE CRANBERRY BREAKFAST CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 9 x 9-inch baking pan. For easy slicing, you can line the pan with 2 sheets of parchment paper with long ends.
Step 2: Whisk the half-and-half with lemon juice. Set aside.
Step 3: For about 4 minutes, cream the soft butter and sugar until light and fluffy. As needed, scrape the sides of the bowl.
Step 4: Add in the egg and extracts while beating, then the baking powder and salt, scraping the bowl as you mix.
Step 5: Adjust the speed of the mixture on low before adding half of the flour. Beat until almost combined. Next, add the half-and-half followed by the remaining flour. Make sure to beat until just blended.
Step 6: Fold in the cranberries until evenly distributed. Careful not to crush them. If desired, you can set aside a handful of the cranberries to top the cake before baking.
Step 7: Into the pan, evenly spread the batter. On top, scatter the reserved cranberries, gently pushing them.
Step 8: Over the cake, sprinkle the sparkling sugar. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake has risen, is golden, and a toothpick inserted in the middle comes out clean.
Step 9: Remove the cake from the oven when done and let it cool in the pan for about 15 to 20 minutes. Then, take the cake out of the pan and slice it while still a little warm. You can keep any leftover cake in the pan on the counter, covered with foil.
Calories: 244 kcal · Carbohydrates: 37 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 38 mg · Sodium: 208 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 302 IU · Vitamin C: 3 mg · Calcium: 49 mg · Iron: 1 mg
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