Prep Time: 15 mins | Cook Time: 40 mins | Yield: 12 servings
Pack with a punch of sweet/tart cranberry flavour, this simple dessert no doubt makes the best holiday cake. Use either fresh or frozen cranberries and make this breakfast cake all year round with simple ingredients. Enjoy this as a super fun snack or a sweet treat for breakfast or brunch.
Ingredients
1/2 c. half and half, or a combination of milk and cream (116g)
1 teaspoon lemon juice
1/2 c. unsalted butter at room temperature (1 stick, or 113g)
1 c. granulated sugar (214g)
1 large Egg, at room temperature
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
2 teaspoons baking powder
1 teaspoon salt
2 c. all-purpose flour (256g)
2 c. whole cranberries, you can use frozen, but don’t thaw
2 tablespoons sparkling sugar
How to make Cranberry Breakfast Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ready a 9 x 9-inch baking pan. Lightly grease and set aside. If preferred, line the pan with 2 sheets of parchment paper with long ends.
Step 3: Whisk the half-and-half with lemon juice. Set aside.
Step 4: For about 4 minutes, cream the soft butter and sugar until light and fluffy. As needed, scrape the sides of the bowl as you go.
Step 5: In a mixing bowl, add the egg and extracts. Beat until combined before mixing in the baking powder and salt, scraping the bowl as you mix.
Step 6: Decrease the mixer speed before mixing in half of the flour just until the mixture is almost combined. Add in the half-and-half, then the remaining flour, beating until the flour is just combined.
Step 7: Add in the cranberries and gently fold. Ensure that the cranberries are evenly distributed and not crushed. If desired, set aside a handful of cranberries for garnish.
Step 8: Evenly spread the batter into the pan. Add the reserved cranberries to the surface, then gently push them in.
Step 9: Over the cake, sprinkle the sparkling sugar.
Step 10: Place inside the preheated oven and bake for about 40 to 45 minutes until the cake has risen and golden. Check the doneness of the cake by inserting a toothpick in the centre. Once it comes out clean the cake is done.
Step 11: Remove the cake from the oven and allow it to cool in the pan for about 15 to 20 minutes.
Step 12: Cover the leftovers with foil and store them on the counter.
Ingredients
- 1/2 c. half and half, or a combination of milk and cream (116g)
- 1 teaspoon lemon juice
- 1/2 c. unsalted butter at room temperature (1 stick, or 113g)
- 1 c. granulated sugar (214g)
- 1 large Egg, at room temperature
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 c. all-purpose flour (256g)
- 2 c. whole cranberries, you can use frozen, but don't thaw
- 2 tablespoons sparkling sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ready a 9 x 9-inch baking pan. Lightly grease and set aside. If preferred, line the pan with 2 sheets of parchment paper with long ends.
Step 3: Whisk the half-and-half with lemon juice. Set aside.
Step 4: For about 4 minutes, cream the soft butter and sugar until light and fluffy. As needed, scrape the sides of the bowl as you go.
Step 5: In a mixing bowl, add the egg and extracts. Beat until combined before mixing in the baking powder and salt, scraping the bowl as you mix.
Step 6: Decrease the mixer speed before mixing in half of the flour just until the mixture is almost combined. Add in the half-and-half, then the remaining flour, beating until the flour is just combined.
Step 7: Add in the cranberries and gently fold. Ensure that the cranberries are evenly distributed and not crushed. If desired, set aside a handful of cranberries for garnish.
Step 8: Evenly spread the batter into the pan. Add the reserved cranberries to the surface, then gently push them in.
Step 9: Over the cake, sprinkle the sparkling sugar.
Step 10: Place inside the preheated oven and bake for about 40 to 45 minutes until the cake has risen and golden. Check the doneness of the cake by inserting a toothpick in the centre. Once it comes out clean the cake is done.
Step 11: Remove the cake from the oven and allow it to cool in the pan for about 15 to 20 minutes.
Step 12: Cover the leftovers with foil and store them on the counter.
