Irresistible Cranberry Breakfast Cake Recipe for Mornings

The moment you sink your fork into a slice of warm Cranberry Breakfast Cake, the world melts away. The sweet-tart burst of cranberries mingles perfectly with tender cake, creating a delightful balance that awakens your taste buds like a morning coffee on steroids. perfect beverage pairing Imagine the aroma wafting through your kitchen as it bakes; it’s like an invitation to indulge in pure comfort.

This delightful treat is not just for breakfast; it’s perfect for brunches, holiday gatherings, or even as a midnight snack when you’re feeling a little rebellious. Picture yourself lounging on the couch with a generous slice, savoring every crumb while reminiscing about family gatherings filled with laughter and love. cozy dessert option Trust me; you won’t want to miss this flavor experience!

I still remember the first time I made this cake—my friends devoured it so fast that I barely got a slice!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cranberries: Look for plump berries that are bright red for the best flavor and texture.
• All-Purpose Flour: A staple in any kitchen, this flour provides the cake’s structure and tenderness.
• Sugar: Granulated sugar is perfect here, enhancing the sweetness without overshadowing the tart cranberries.
• Eggs: Use large eggs at room temperature to achieve better mixing and rise in your cake.
• Butter: Unsalted butter adds richness; make sure it’s softened for easier mixing.
• Baking Powder: This leavening agent ensures your cake rises beautifully while remaining light and fluffy.
• Vanilla Extract: A splash of pure vanilla extract gives the cake an inviting aroma and depth of flavor.
• Milk: Whole milk adds moisture to the batter; feel free to substitute with almond milk if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to ensure easy removal later.

Mixing It Up : In a large bowl, cream together softened butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer—trust me, don’t skip this step; it makes all the difference!

Adding Eggs & Vanilla : Add in eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until combined. The mixture should look smooth and creamy by now.

Combining Dry Ingredients : In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture into your wet ingredients while alternating with milk. Mix until just combined; overmixing can lead to tough cake.

Tossing in Cranberries : Gently fold in those fresh cranberries using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the batter but avoid smashing them!

Baking Time : Pour your batter into the prepared cake pan and smooth out the top with a spatula. Bake for 35-40 minutes or until golden brown on top and a toothpick inserted comes out clean. The smell will be heavenly!

Let your Cranberry Breakfast Cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape while preventing sogginess from steam buildup. For more inspiration, check out this classic cranberry sauce recipe.

Now you have yourself an incredibly delicious Cranberry Breakfast Cake! Enjoy each slice knowing that you’ve mastered this delightful recipe that’s sure to impress family and friends alike! delicious muffin alternative. savory breakfast bread.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then cream the butter and sugar before adding eggs and cranberries for even distribution.

Add Your Touch

Feel free to swap cranberries for blueberries or add nuts for extra crunch. A sprinkle of cinnamon can elevate the flavor profile beautifully.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. Reheat slices in the microwave for about 10-15 seconds to restore warmth.

Baking this cranberry breakfast cake brought back memories of my grandmother’s kitchen filled with delicious aromas and laughter. Her secret ingredient was always love, and I try to channel that when I bake. For more inspiration, check out this delicious cranberry soda bread recipe.

FAQ

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries work well; just do not thaw them before mixing.

How do I know when my cake is done?

Insert a toothpick in the center; it should come out clean when done baking.

Can I make this cake ahead of time?

Absolutely! This cake stays fresh for several days, making it perfect for meal prep.

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Cranberry Breakfast Cake

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• Author: mydishtoday
• Total Time: 55 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Cranberry Breakfast Cake is a delightful blend of sweet and tart flavors that brings comfort to any occasion. This easy-to-make cake features fresh cranberries nestled in a tender, moist crumb, making it perfect for breakfast, brunch, or even a midnight snack. With its inviting aroma and vibrant colors, this cake will impress family and friends alike. Enjoy a slice with coffee or tea and savor the comforting memories it evokes.

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Ingredients

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• 2 cups fresh cranberries
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1/2 cup unsalted butter (softened)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup whole milk

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy (3-5 minutes).
3. Beat in the eggs one at a time, then add the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet mixture alternating with milk until just combined.
6. Gently fold in the fresh cranberries without smashing them.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes until golden brown; use a toothpick to check for doneness.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg