Description
Indulge in the cozy flavors of this Cranberry Breakfast Cake, a delightful treat perfect for breakfast, brunch, or any gathering. This easy recipe features fresh cranberries that bring a sweet-tart punch, complemented by the warmth of almond and vanilla extracts. With its moist texture and inviting aroma, this cake is sure to brighten your mornings or elevate your holiday celebrations. Serve it warm or at room temperature, and enjoy it with coffee, tea, or even a scoop of vanilla ice cream for a delicious dessert twist.
Ingredients
Scale
- 1/2 cup half and half or milk
- 1 tsp lemon juice
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 2 cups all-purpose flour
- 2 cups whole cranberries (fresh or frozen)
- 2 tsp baking powder
- 1 tsp salt
- 2 Tbsp sparkling sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9 inch baking pan.
- Mix half and half with lemon juice and set aside.
- Cream butter and sugar until light and fluffy.
- Incorporate the egg and extracts; mix well.
- Gradually add dry ingredients along with the half and half mixture until just combined.
- Gently fold in cranberries using a spatula.
- Spread batter into the prepared pan and sprinkle with sparkling sugar.
- Bake for 40–45 minutes until golden brown; a toothpick should come out clean.
- Cool for 15–20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg