Description
A sweet and tangy breakfast cake, perfect for starting the day with a lovely treat.
Ingredients
Scale
- 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