Cranberry Breakfast Cake Recipe is a delightful twist on traditional morning fare that has become a staple in many households, especially during the holiday season. With its vibrant burst of tart cranberries contrasted against a tender, buttery cake, this dish brings a little magic to your breakfast table. Originating from the classic coffee cake tradition, the Cranberry Breakfast Cake Recipe has evolved to incorporate seasonal flavors, making it a beloved option for family gatherings and cozy brunches alike. People adore it not just for its taste, but for its inviting aroma that fills the kitchen, beckoning everyone to the table. Whether you are serving it at a festive brunch or enjoying a slice with your morning coffee, this cake is sure to become a cherished recipe in your collection.
What Is Cranberry Breakfast Cake Recipe
The Cranberry Breakfast Cake Recipe is a moist, tender cake studded with fresh or frozen cranberries, creating a balance of sweet and tart in every bite. It has a delightful crumb that is both light and satisfying, making it perfect for breakfast or as an afternoon treat. Unlike heavier desserts, this cake is designed to be lighter, often accompanied by a simple glaze or a dusting of powdered sugar to enhance its visual appeal. Think of it as a cross between a classic coffee cake and a fruity muffin, but with a more elegant presentation that makes it suitable for any occasion.
Why You’ll Fall in Love with This Recipe
- Easy to prepare with simple ingredients, perfect for busy mornings.
- Deliciously balanced flavors that appeal to both kids and adults.
- Family-friendly and ideal for sharing with friends and loved ones.
- Versatile enough to be enjoyed year-round, not just during the holidays.
How Does It Taste?
The flavor profile of the Cranberry Breakfast Cake Recipe is a delightful dance of sweet and tart. The cranberries provide a pop of acidity that cuts through the buttery richness of the cake, while hints of vanilla and cinnamon add warmth and depth. As you take a bite, the cake’s soft, moist texture envelops your taste buds, creating a comforting experience with every forkful. It’s the kind of cake that invites you to savor each bite, whether enjoyed warm out of the oven or at room temperature with a cup of tea.
Health & Ingredient Benefits
This Cranberry Breakfast Cake Recipe features wholesome ingredients that offer numerous health benefits:
- Cranberries: High in antioxidants, they promote heart health and boost the immune system.
- Whole Wheat Flour: Adds fiber to your diet, aiding digestion and providing sustained energy.
- Greek Yogurt: Adds moisture while being high in protein, making the cake both satisfying and nutritious.
- Unsweetened Applesauce: A great substitute for oil or butter, it keeps the cake moist while reducing fat content.
With each slice, you can indulge in a treat that not only tastes divine but also nourishes your body.
Ingredients You’ll Need
- 2 cups all-purpose flour – provides the structure for the cake.
- 1 cup granulated sugar – adds sweetness and moisture.
- 1/2 cup unsalted butter, softened – gives richness and a tender crumb.
- 1 cup fresh or frozen cranberries – offers tartness and flavor balance.
- 3/4 cup milk – keeps the cake moist; you can substitute with almond or oat milk for a dairy-free option.
- 2 large eggs – helps bind the ingredients and adds moisture.
- 2 teaspoons baking powder – acts as a leavening agent for a light texture.
- 1 teaspoon vanilla extract – enhances the overall flavor profile.
- 1/2 teaspoon salt – balances the sweetness and enhances flavors.
- 1/2 cup chopped nuts (optional) – adds crunch and additional flavor.
Tools You’ll Need
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- 9×13 inch baking pan
- Parchment paper (optional)
- Cooling rack
Optional Substitutions & Additions
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Add spices like cinnamon or nutmeg for a warm flavor profile.
- In place of cranberries, try blueberries or chopped apples for a different fruit twist.
- Use coconut oil instead of butter for a dairy-free alternative.
How to Make Cranberry Breakfast Cake Recipe
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly and rises beautifully.
Step 2: Prepare the Baking Pan
Grease the 9×13 inch baking pan with butter or non-stick spray. For easier removal, you can line the bottom with parchment paper.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and ensures a uniform rise.
Step 4: Cream Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. You’ll notice a pale yellow color and a creamy texture.
Step 5: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well-combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.
Step 7: Fold in Cranberries
Gently fold in the cranberries (and nuts, if using) until evenly distributed throughout the batter. The bright red cranberries should be scattered throughout for beautiful pops of color.
Step 8: Pour and Spread Batter
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
Step 9: Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Step 10: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing.
What to Serve With
This Cranberry Breakfast Cake pairs wonderfully with a dollop of whipped cream or a scoop of plain yogurt for added creaminess. A cup of coffee or tea complements the tartness of the cranberries beautifully, making it a perfect breakfast or brunch treat.
Tips for Success
- Ensure your butter is at room temperature for easy creaming with sugar.
- Do not overmix the batter; this will help keep the cake tender.
- Experiment with different fruits, but maintain the balance of tart and sweet.
- Let the cake cool completely before slicing to maintain its structure.
Common Mistakes to Avoid
- Using cold butter can lead to a dense batter; always use softened butter.
- Overmixing the batter can create a tough cake; mix just until combined.
- Not preheating the oven can result in uneven baking.
- Skipping the cooling step can make the cake crumble when sliced.
How to Store & Reheat
Storing
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap the cake in plastic wrap and freeze it for up to 3 months.
Reheating
To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Frequently Asked Questions
- Can I use dried cranberries instead of fresh? Yes, but reduce the sugar slightly as dried cranberries are sweeter.
- Is it possible to make this cake vegan? Absolutely! Substitute eggs with flax eggs and use plant-based milk and butter.
- Can I add more fruit? Yes, you can mix in additional berries or even citrus zest for flavor.
- How can I tell when the cake is done? A toothpick inserted in the center should come out clean or with a few moist crumbs.
Nutritional Info
Each slice of Cranberry Breakfast Cake (assuming 12 slices total) contains approximately 180 calories, 6g fat, 28g carbohydrates, and 2g protein. Keep in mind that these values can vary based on specific ingredient brands and quantities used.
Final Thoughts
If you’re looking for a delightful way to start your morning, the Cranberry Breakfast Cake Recipe is an absolute must-try! This cake is not only bursting with vibrant flavors but also brings a warm, inviting aroma to your kitchen. The combination of tart cranberries and a tender, buttery crumb creates a perfect balance that will leave you wanting more. Whether you’re enjoying it with a cup of coffee or serving it at a brunch gathering, this cake is sure to impress. So, gather your ingredients and treat yourself and your loved ones to the deliciousness of the Cranberry Breakfast Cake Recipe—you won’t regret it!
Cranberry Breakfast Cake
This simple one bowl cranberry cake is baked with fresh cranberries for the sweetest coffee cake of the season!
Ingredients You’ll Need
- 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 (do not thaw)
- 2 Tbsp sparkling sugar
Instructions
-
Step 1
Preheat oven to 350F and lightly spray a 9×9 inch baking pan, optionally lining with parchment paper. -
Step 2
Mix half and half with lemon juice and set aside. -
Step 3
Cream butter and sugar together until light and fluffy, about 4 minutes. -
Step 4
Beat in egg and extracts, then add baking powder and salt. -
Step 5
Blend in half the flour, then add half and half, and finally the rest of the flour. -
Step 6
Gently fold in cranberries, reserving some for the top if desired. -
Step 7
Spread batter evenly into the pan and add extra cranberries on top. -
Step 8
Sprinkle sparkling sugar over the surface and bake for 40-45 minutes. -
Step 9
Let cool for 15-20 minutes in the pan before removing or slicing.
Important Information
Nutrition Facts
Per serving: ~350 calories. Based on a 2000 calorie diet.
Allergy Information
Always check labels for specific allergen information.
Leave a Comment