Description
Cranberry Breakfast Cake is a delightful blend of tart cranberries and sweet, buttery cake, making it the perfect treat for any occasion. This one-bowl recipe takes minimal effort and time, allowing you to indulge in a comforting slice of cake without the hassle of extensive cleanup. Whether you’re hosting a festive brunch or enjoying a cozy snack at home, this moist cake adds a vibrant touch to your table. With its easy preparation and delicious flavor, it promises to impress family and friends alike.
Ingredients
Scale
- 1/2 cup half and half or milk
- 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 whole cranberries (frozen if needed)
- 2 Tbsp sparkling sugar
Instructions
- Preheat oven to 350°F. Lightly spray a 9×9 inch baking pan or line it with parchment paper.
- In a small bowl, mix half and half with lemon juice; set aside.
- In a mixing bowl, cream butter and sugar with an electric mixer until light and fluffy (about 4 minutes).
- Beat in the egg, vanilla extract, and almond extract until well combined.
- Gradually add half the flour, then mix in the milk mixture before adding the remaining flour until just combined.
- Gently fold in cranberries without crushing them.
- Spread batter into the prepared pan; sprinkle with sparkling sugar.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg