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