I love a good breakfast treat, and this Cranberry Breakfast Cake is one of my favorites. It is sweet, tangy, and perfect for starting the day on a lovely note. The best part? It’s easy to whip up and always gets rave reviews from family and friends.
I remember watching my sister, Jennifer, bake a similar cake with our Dad, James, on rainy Sundays. They would always let me sneak tastes of the batter, and the kitchen would fill with the warm aroma of baked goods. Those fond memories inspire me when I make this recipe today.
Your Ingredients List
- 1/2 cup 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, you can use frozen, but don’t thaw
- 2 Tbsp sparkling sugar
My Go-To Equipment
- 9×9 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Parchment paper (optional)
- Rubber spatula
The Simple Steps to Follow
- Preheat the oven to 350F and lightly spray a 9×9 inch baking pan. If you like, line it with parchment paper for easy removal.
- Mix the milk with lemon juice and set aside.
- Cream the butter and sugar together for about 4 minutes until light and fluffy. Scrape the sides of the bowl as needed.
- Beat in the egg and vanilla and almond extracts. Add the baking powder and salt, mixing well.
- Lower your mixer speed and blend in half the flour until almost all is mixed.
- Add the milk mixture and then the rest of the flour. Mix until the flour is just incorporated.
- Gently fold in the cranberries without crushing them. You can reserve some for the top if you like.
- Spread the thick batter evenly into the pan. If you reserved cranberries, push them gently on top.
- Sprinkle sparkling sugar over the surface, then bake for about 40-45 minutes until risen and golden.
- Check with a toothpick to make sure it comes out clean.
- Let it cool for 15-20 minutes in the pan, then remove to cool completely or slice slightly warm.
Healthy Twists on a Classic
You can try using Greek yogurt instead of milk for added protein. Swapping half the sugar for a natural sweetener, like maple syrup, can also cut down on refined sugar. Using whole wheat flour will give it a heartier texture and more nutrients, too.
Serving Suggestions From My Table
This cake is lovely on its own, but I like to serve it with a dollop of Greek yogurt or a drizzle of warm honey. A side of fresh fruit complements the flavors well and gives a refreshing touch. It also makes a delightful addition to a brunch spread.
Getting It Just Right
Make sure your butter is truly at room temperature for the best creaming results. If your oven tends to run hot, check the cake a few minutes early to avoid overbaking. The toothpick test is key—a clean toothpick means it’s done!
How to Store Leftovers
Store the leftover cake in the pan covered with foil on the counter. It should stay fresh for about three days. If you want to keep it longer, wrap it well and freeze it. It can last for up to three months in the freezer!
Enjoy Every Moment
Whenever I make this Cranberry Breakfast Cake, I’m reminded of those cozy moments in the kitchen. I hope it brings you the same warmth and joy as it does for me. Enjoy every bite with your loved ones and create your own sweet memories!
A Few Common Questions
Can I use frozen cranberries in the Cranberry Breakfast Cake?
Yes, you can use frozen cranberries, but remember not to thaw them before adding them to the batter. This keeps them from turning mushy and preserves their tartness.
What can I substitute for milk in the Cranberry Breakfast Cake?
You can substitute the milk with buttermilk or use Greek yogurt mixed with a little water. Both options will give a nice tang to your cake.
How do I know when the Cranberry Breakfast Cake is done baking?
The cake is done when it has risen and is golden brown. You can insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s ready! Be careful not to overbake it.
Print
Cranberry Breakfast Cake
- Total Time: 60 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A sweet and tangy breakfast cake, perfect for starting the day with a lovely treat.
Ingredients
- 1/2 cup 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 preferred
- 2 Tbsp sparkling sugar
Instructions
- Preheat the oven to 350°F and lightly spray a 9×9 inch baking pan. Line with parchment paper if desired.
- Mix the milk with lemon juice and set aside.
- Cream the butter and sugar together for about 4 minutes until light and fluffy.
- Beat in the egg and the vanilla and almond extracts. Add the baking powder and salt, mixing well.
- Lower the mixer speed and blend in half the flour until almost all is mixed.
- Add the milk mixture and then the rest of the flour. Mix until just incorporated.
- Gently fold in the cranberries without crushing them. Reserve some for the top if desired.
- Spread the thick batter evenly into the pan and push reserved cranberries on top if using.
- Sprinkle sparkling sugar over the surface and bake for 40-45 minutes until risen and golden.
- Check with a toothpick to ensure it comes out clean.
- Let it cool in the pan for 15-20 minutes, then remove to cool completely or slice slightly warm.
Notes
For healthier options, consider using Greek yogurt instead of milk or swapping half the sugar for maple syrup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: breakfast, cake, cranberry, easy recipes, sweet, brunch