Description
Indulge in the delightful taste of our Cranberry Breakfast Cake! This easy-to-make treat strikes the perfect balance between sweet and tart, thanks to the vibrant burst of fresh cranberries. Ideal for breakfast, brunch, or as a delicious snack, this cake is not only moist and tender but also visually stunning with its festive colors. With just one bowl needed for preparation, you can enjoy minimal cleanup while savoring every bite. Whether you’re hosting a gathering during the holidays or simply treating yourself, this cranberry cake is sure to become a beloved addition to your recipe collection.
Ingredients
Scale
- 1/2 cup half-and-half or milk
- 1 tsp lemon juice
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg (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 (frozen)
- 2 tbsp sparkling sugar
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×9 inch baking pan with non-stick spray.
- Mix half-and-half with lemon juice in a small bowl; set aside.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Add baking powder and salt; mix thoroughly.
- Gradually incorporate half of the flour followed by the milk mixture, then add remaining flour until just combined.
- Gently fold in frozen cranberries.
- Spread batter evenly into prepared pan; sprinkle with sparkling sugar.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15–20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg