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.
Ingredients
Scale
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
Instructions
- Prepare a 9×9 inch baking pan by lightly coating with cooking spray and lining with parchment paper, creating overhanging edges for easy removal.
- Create a buttermilk substitute by mixing half and half with lemon juice, then set aside to curdle and develop tangy flavor.
- 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.
- Incorporate the egg, vanilla, and almond extracts into the butter mixture, blending thoroughly until smooth and well-integrated.
- Gently introduce baking powder and salt, continuing to mix and maintain a consistent texture.
- Alternate adding flour and buttermilk mixture to the batter, stirring minimally to prevent overmixing and maintain a tender crumb.
- Carefully fold fresh cranberries into the batter, ensuring even distribution without breaking the delicate fruit.
- Transfer the thick batter into the prepared pan, smoothing the surface and strategically placing additional cranberries on top for visual appeal.
- Generously dust the surface with sparkling sugar to create a delightful, crystalline crust.
- 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.
- Allow the cake to rest in the pan for 15-20 minutes, then lift out using parchment paper edges.
- 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