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