Heavenly Cranberry Breakfast Cake Recipe: Morning Joy in Every Bite

Cranberry breakfast cake brings a delightful burst of tangy sweetness to morning meals that instantly elevates your dining experience.

Bakers love this versatile treat for its vibrant color and incredible flavor profile.

Soft, moist textures combine with zesty fruit notes to create a memorable morning indulgence.

Home kitchens refine into fragrant havens when this delectable cake begins baking.

The balance of tartness and sweetness makes this recipe a crowd-pleasing morning delight that appeals to everyone’s palate.

Rich, tender crumbs studded with bright fruit pieces promise a delicious start to any day.

Warm from the oven, this cake delivers comfort and excitement in every single bite.

Why Cranberry Breakfast Cake Is a Cozy Choice

• Burst with Seasonal Delight: This cranberry breakfast cake captures the vibrant, tangy essence of winter berries, transforming a simple morning treat into a festive celebration of seasonal flavors.
• Effortless Baking Magic: Requiring minimal technical skills, the recipe offers foolproof preparation with straightforward mixing techniques that even novice bakers can master quickly and confidently.
• Texture Symphony: The cake delivers a perfect balance of tender crumb and juicy cranberry bursts, creating a delightful contrast between soft cake and bright, slightly tart fruit elements that dance on your palate.
• Versatile Morning Companion: Whether enjoyed as a cozy breakfast, afternoon snack, or elegant brunch offering, this cake transitions seamlessly between casual and sophisticated settings, making it a go-to recipe for multiple occasions.

Ingredients for Cranberry Breakfast Cake

• All-Purpose Flour: Provides structure and texture for the cake's tender crumb.
• Baking Powder: Essential leavening agent for light and fluffy cake rise.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Sugar: Classic creaming combination for soft, rich cake texture.
• Egg: Adds moisture, richness, and helps bind ingredients together.
• Half and Half, Lemon Juice: Creates homemade buttermilk for tender, tangy cake.
• Vanilla Extract, Almond Extract: Provides warm, complex flavor notes.

• Cranberries: Tart, juicy berries that add bright flavor and seasonal touch.
• Sparkling Sugar: Creates a beautiful, crunchy sweet topping for visual appeal.

Step-by-Step Cranberry Cake Instructions

Step 1: Prepare Baking Setup

Warm the oven to 350°F. Coat a 9×9 inch pan with cooking spray. Create a parchment paper sling by laying two overlapping sheets with extra hanging edges for easy removal.

Step 2: Create Buttermilk Substitute

Combine half and half with lemon juice. Let sit for a few minutes to develop tangy buttermilk-like texture.

Step 3: Cream Butter and Sugar

• Mixture turns pale
• Texture becomes fluffy
• Consistency looks light and airy

Continue mixing for about 4 minutes, scraping bowl sides occasionally.

Step 4: Add Wet Ingredients

• Egg
• Vanilla extract
• Almond extract

Mix thoroughly until fully combined.

Step 5: Blend Dry Ingredients

• Baking powder
• Salt
• Flour (in two separate additions)

Alternate flour with buttermilk mixture, stirring until just combined.

Step 6: Fold in Cranberries

• Even distribution
• Berries remain whole
• No crushing occurs

Step 7: Prepare for Baking

Transfer batter to prepared pan. Optional: Scatter additional cranberries on top. Sprinkle sparkling sugar over surface.

Step 8: Bake Perfectly

• Cake rises
• Surface turns golden brown
• Toothpick comes out clean when inserted

Step 9: Cool and Serve

Remove from oven. Let cake rest in pan for 15-20 minutes. Lift out using parchment sling. Slice while warm or after complete cooling.

Step 10: Store Properly

Cover cake with foil. Store at room temperature. Enjoy within 2-3 days for best flavor and texture.

Tips for Making the Best Breakfast Cake

• Buttermilk Boost: Create a quick homemade buttermilk by mixing half and half with lemon juice for a tangy, tender cake texture.
• Butter Blending Technique: Cream butter and sugar thoroughly for 4 minutes to incorporate air, resulting in a lighter, fluffier cake crumb.
• Delicate Cranberry Handling: Fold cranberries gently to prevent crushing, ensuring bursts of fresh fruit throughout the cake.
• Sugar Sparkle Finish: Sprinkle sparkling sugar on top before baking for a delightful crunch and elegant presentation.
• Cool Down Strategy: Let the cake rest in the pan for 15-20 minutes before lifting out, allowing it to set and making slicing easier.

Storing and Reheating Breakfast Cake Leftovers

• Refrigerate: Wrap the cake tightly in plastic wrap or aluminum foil to maintain moisture and prevent drying out. Store in the refrigerator for up to 4 days.
• Freeze: Slice the cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for best quality.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

Toppings and Sides to Go with Cranberry Cake

• Brew Perfect Morning Coffee: Pair this cranberry breakfast cake with a robust medium-roast Colombian coffee that complements the cake's tangy cranberry flavor and balances its sweetness.
• Create Creamy Accompaniment: Serve alongside a dollop of vanilla bean whipped cream or a light cream cheese spread to enhance the cake's texture and add a silky richness.
• Elevate with Beverage Twist: Enjoy with a refreshing citrus-infused herbal tea or a chilled orange juice to highlight the cake's bright, zesty undertones and provide a crisp morning contrast.

Cranberry Cake Flavor Variations

• Berry Bliss Variation: Swap cranberries with a mix of fresh blueberries and raspberries for a colorful and vibrant breakfast cake that bursts with summer flavors.
• Citrus Zinger: Add orange or lemon zest to the batter for a bright, tangy note that complements the sweet cake and enhances the fruity profile.
• Nutty Crunch Edition: Fold in chopped almonds or pecans into the batter and sprinkle additional toasted nuts on top for a delightful textural contrast and rich, earthy undertones.
• Spiced Autumn Remix: Mix in ground cinnamon, nutmeg, and a pinch of cardamom to transform the cake into a warm, cozy treat perfect for crisp morning breakfasts.

Cranberry Breakfast Cake Recipe

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4.7 from 34 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Cranberry breakfast cake brings festive morning cheer with its tangy-sweet profile and tender crumb. Perfectly paired with coffee, this homemade treat offers a delightful start that will spark joy at your breakfast table.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 2 cups whole cranberries (frozen works fine, but do not thaw)
• 1 cup granulated sugar
• ½ cup unsalted butter, at room temperature

Liquid Ingredients:

• ½ cup half and half (or a combination of milk and cream)
• 1 large egg, at room temperature
• 1 teaspoon lemon juice

Spices and Leavening Agents:

• 2 teaspoons baking powder
• 1 teaspoon salt
• ¾ teaspoon vanilla extract
• ¾ teaspoon almond extract
• 2 tablespoons sparkling sugar

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Instructions

1. Prepare a 9×9 inch baking pan by lightly coating with cooking spray and lining with parchment paper, creating overhanging edges for easy removal.
2. Create a buttermilk substitute by mixing half and half with lemon juice, then set aside to curdle and develop tangy flavor.
3. In a spacious mixing bowl, whip softened butter and sugar together until the mixture becomes pale and airy, taking approximately 4 minutes and scraping down the sides periodically.
4. Incorporate the egg, vanilla, and almond extracts into the butter mixture, blending thoroughly until smooth and well-integrated.
5. Gently introduce baking powder and salt, continuing to mix and maintain a consistent texture.
6. Alternate adding flour and buttermilk mixture to the batter, stirring minimally to prevent overmixing and maintain a tender crumb.
7. Carefully fold fresh cranberries into the batter, ensuring even distribution without breaking the delicate fruit.
8. Transfer the thick batter into the prepared pan, smoothing the surface and strategically placing additional cranberries on top for visual appeal.
9. Generously dust the surface with sparkling sugar to create a delightful, crystalline crust.
10. Bake in a preheated 350°F oven for 40-45 minutes, watching for a golden-brown surface and testing with a toothpick for complete doneness.
11. Allow the cake to rest in the pan for 15-20 minutes, then lift out using parchment paper edges.
12. Slice and serve warm, or let cool completely for a firmer texture, storing covered at room temperature.

Notes

• Swap regular milk and lemon juice to create a quick buttermilk substitute that adds tangy depth and helps activate baking powder for a tender cake texture.
• Cream butter and sugar thoroughly to incorporate air, resulting in a lighter, fluffier cake with a delicate crumb that melts in your mouth.
• Handle cranberries gently during folding to prevent bursting, which maintains beautiful whole fruit pockets and prevents color bleeding into the batter.
• Use sparkling sugar on top for a delightful crunch and subtle sweetness that elevates the cake’s presentation and adds textural contrast.
• Check cake doneness early, as oven temperatures vary, to prevent overcooking and ensure a moist, perfectly baked breakfast treat.
• Store covered at room temperature for 2-3 days, allowing flavors to meld and develop a richer taste over time.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 18 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 35 mg