Description
Cranberry Breakfast Cake is a delightful blend of sweet and tart flavors, making it the perfect addition to your breakfast or brunch table. This one-bowl recipe is not only easy to prepare but also visually stunning with its vibrant cranberries. It serves as a cozy treat for holiday gatherings, family breakfasts, or simply as a snack throughout the day. With just 15 minutes of prep time, you can create a moist and flavorful cake that everyone will love.
Ingredients
Scale
- 1/2 cup half and half or milk
- 1 tsp lemon juice
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at 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 works too)
- 2 Tbsp sparkling sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan with cooking spray and parchment paper.
- In a small bowl, mix half and half with lemon juice; set aside.
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract; mix until combined. Stir in baking powder and salt.
- Gradually add flour in two batches and alternate with the milk mixture until just combined.
- Gently fold in cranberries; spread batter into prepared pan.
- Sprinkle sparkling sugar on top before baking for about 40–45 minutes until golden brown.
- Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg