Description
Cranberry Breakfast Cake
This Cranberry Breakfast Cake is the sweetest way to start your day! It’s inspired by classic breakfast cakes and brings a seasonal twist with fresh or frozen cranberries. The cranberries provide a burst of tart flavor balanced by the sweetness of the cake, making it perfect for holiday brunches or cozy weekends. With hints of almond and vanilla, and a sprinkle of sparkling sugar for extra crunch, this easy one-bowl recipe is sure to be a family favorite!
1/2 cup half and half
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 cranberries (fresh or frozen)
2 Tbsp sparkling sugar
Directions:
1. Preheat oven to 350°F. Prepare a 9×9 inch pan with parchment paper.
2. Mix half and half with lemon juice, set aside.
3. Cream butter and sugar until fluffy. Beat in egg and extracts.
4. Blend in flour, half and half mixture, and cranberries. Spread batter in pan, sprinkle sugar.
5. Bake for 40-45 mins.
Prep Time: 15 mins
Kcal: 244 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a small bowl, combine the 1/2 cup half and half with 1 teaspoon of lemon juice. This creates a quick buttermilk substitute; let it sit for 5 minutes to curdle slightly. In a large mixing bowl, use an electric mixer to cream the 1/2 cup softened butter and 1 cup granulated sugar together for 2-3 minutes until light and fluffy. Beat in the single large egg, followed by the 3/4 teaspoon each of vanilla and almond extract until fully incorporated.
In a separate bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. With the mixer on low, add half of the dry ingredients to the butter mixture, then blend in the prepared half and half. Add the remaining dry ingredients, mixing just until a few streaks of flour remain. Gently fold in the 2 cups of cranberries (if using frozen, do not thaw) with a spatula. Transfer the batter to your prepared pan, spreading it evenly. Generously sprinkle the top with the 2 tablespoons of sparkling sugar.
Serving Suggestions
This cake is versatile and delicious served warm or at room temperature. For a simple, elegant presentation, dust slices with powdered sugar. Pair a slice with a dollop of lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or a side of Greek yogurt for a delightful contrast. It makes a fantastic centerpiece for a holiday brunch buffet alongside savory quiches or scrambled eggs. For a special treat, lightly toast a day-old slice and spread it with almond or orange marmalade butter.
How-to Summary
In brief: Preheat oven to 350°F and prepare a 9×9 pan. Mix half and half with lemon juice. Cream butter and sugar, then beat in egg and extracts. Blend in dry ingredients and the half-and-half mixture. Fold in cranberries, spread batter in pan, and top with sparkling sugar. Bake for 40-45 minutes until a tester comes out clean.
Frequently Asked Questions
Can I use dried cranberries instead? Yes, but they will be much sweeter. Soak 1 1/2 cups of dried cranberries in hot water for 10 minutes, drain, and pat dry before folding in to add moisture and reduce chewiness.
What can I use instead of half and half? An equal amount of whole milk, full-fat yogurt, or sour cream mixed with a tablespoon of milk are excellent substitutes. The lemon juice is still recommended to add acidity.
How should I store leftovers? Keep the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days or freeze for up to 3 months.
My cranberries sank to the bottom. How can I prevent this? Toss your fresh or frozen cranberries in 1-2 tablespoons of the measured flour before folding them into the batter. This light coating helps suspend them throughout the cake.
Can I make this cake in a different pan? Absolutely. A 9-inch round cake pan will work with a similar bake time. For a 9×13 pan, double the recipe. For muffins, fill liners 2/3 full and bake for 18-22 minutes.
Common Mistakes to Avoid
Avoid over-mixing the batter once the flour is added, as this will develop gluten and lead to a tough, dense cake. Ensure your butter, egg, and half and half are at true room temperature to create a smooth, emulsified batter that bakes evenly. Do not skip the step of lining your pan with parchment; this prevents sticking and ensures clean slices. Finally, resist the urge to open the oven door frequently during baking, as this can cause the cake to fall.
Conclusion
This Cranberry Breakfast Cake masterfully balances sweet and tart flavors, making it an irresistible treat for any morning gathering or quiet weekend. Its simple one-bowl method and use of fresh, seasonal ingredients exemplify effortless baking at its best. With the provided tips and detailed guide, you’re equipped to avoid pitfalls and achieve a moist, flavorful cake with a beautiful sugary crunch. We hope this recipe becomes a cherished part of your baking repertoire, bringing warmth and joy to your table.