Cranberry Breakfast Cake is a scrumptious breakfast cake made with butter, sugar, sour cream, and fresh cranberries. A hint of almond flavoring makes this cake sing on Christmas morning!
CRANBERRY COFFEE CAKE
This delightful Cranberry Coffee Cake is very festive for your holiday menu. It is even better made the night before.
I love cranberry breakfast cakes and have a few secrets to share when making them. The secret lies in the use of ingredients.
First, it has to be moist with the perfect balance of tenderness, not crumbly, and easy to cut and serve. I can't stand a crumbly breakfast cake.
This is why I like to use sour cream in the batter. It produces the richest cake you will ever make and perfects the texture.
Second, it has to have the perfect balance of sweetness and tartness. That comes with a good amount of sugar in the recipe and a little lighter on the cranberries.
The cranberries already start off really tart, but they will get sweeter during the baking time.
The cranberries already start off really tart, but they will get sweeter during the baking time.
I love breakfast cake in its purest form without a lot of flavoring added. A simple cake with a hint of almond extract and coarse sugar sprinkled on top will do it for me.
It is easy to make it ahead. Pop it in a preheated oven covered with foil for 10 minutes and serve it warm.
Christmas is in two weeks, and I can't wait to have this breakfast cake coming out of the oven for our brunch.
I hope you get to make this for Christmas morning. Enjoy!
It is easy to make it ahead. Pop it in a preheated oven covered with foil for 10 minutes and serve it warm.
Christmas is in two weeks, and I can't wait to have this breakfast cake coming out of the oven for our brunch.
I hope you get to make this for Christmas morning. Enjoy!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CRANBERRY BREAKFAST CAKE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Cranberry Breakfast Cake and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST CRANBERRY BREAKFAST CAKE
Fresh Cranberries versus Frozen. Fresh cranberries are preferred in this recipe, but frozen may be used. Do not thaw the cranberries before adding them to the batter.
Coating the cranberries. Tossing the cranberries in a little flour will prevent them from sinking to the bottom when baking and bleeding the juices in the batter.
Sour Cream substitutions. Greek yogurt is preferred over buttermilk. Buttermilk is too thin and will change the consistency of the cake.
Baking tip. Making sure not to overmix the batter is key to having a moist, tender cake.
Sparkling sugar. Or coarse sugar adds a nice crunch on top, not to mention a stunning presentation.
Make Ahead. You can bake the Cranberry Breakfast Cake a day in advance. Once cooled, cover with foil.
Storing. The cake will remain tasty when stored in an airtight container for 3 or 4 days. This breakfast cake can be frozen whole or cut into individual servings and flash frozen for an on the go breakfast.
WHAT YOU NEED TO MAKE CRANBERRY BREAKFAST CAKE
Butter
Sugar
Eggs
Vanilla
Almond extract
Sour cream
Flour
Baking powder
Baking soda
Salt
Fresh or frozen cranberries
Coarse sugar (Sparkling sugar)
HOW TO MAKE CRANBERRY BREAKFAST CAKE
Preheat oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, almond extract and sour cream.
Sift the flour, baking powder, baking soda, and salt in a separate bowl. Remove 2 or 3 tablespoons and toss with 1 1/4 cups of cranberries in a small bowl.
With the mixer on low speed, add the remaining flour mixture to the creamy batter and stir until just mixed, being careful not to overmix.
Remove the bowl from the mixer and fold the coated cranberries with a spatula until they are incorporated. It's okay to leave little specks of flour, but be sure not to overmix.
Spray a 9 x 13 oblong dish with non-stick cooking spray. Pour batter into the prepared dish.
Lightly press 1/2 cup of cranberries across the top of the batter and sprinkle with coarse sugar.
Bake for 35-40 minutes or until lightly brown on top and tested with a toothpick that will come out clean or at least minimal crumbs. Do not overbake.
WHERE YOU MAY SEE THIS RECIPE
Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
More Recipes To Enjoy!
Yield: 8-10
Cranberry Breakfast Cake
Cranberry Breakfast Cake is a scrumptious breakfast cake made with butter, sugar, sour cream, and fresh cranberries. A hint of almond flavoring makes this cake sing on Christmas morning!
Prep time: 5 MinCook time: 40 MinInactive time: 11 MinTotal time: 56 Min
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
- With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, almond extract, and sour cream.
- Sift the flour, baking powder, baking soda, and salt in a separate bowl. Remove 2 or 3 tablespoons and toss with 1 1/4 cups of cranberries in a small bowl.
- With the mixer on low speed, add the remaining flour mixture to the creamy batter and stir until just mixed, being careful not to overmix.
- Remove the bowl from the mixer and fold in the coated cranberries with a spatula until they are incorporated. It's okay to leave little specks of flour, but be sure not to overmix.
- Spray a 9 x 13 oblong dish with non-stick cooking spray. Pour batter into the prepared dish.
- Lightly press 1/2 cup of cranberries across the top of the batter and sprinkle with coarse sugar.
- Bake for 35-40 minutes or until lightly brown on top and tested with a toothpick that will come out clean or at least minimal crumbs. Do not overbake.
- Let cool 15 minutes before serving.
Notes
Fresh cranberries versus frozen. Fresh cranberries are preferred in this recipe, but frozen may be used. Do not thaw the cranberries before adding them to the batter.
Coating the cranberries. Tossing the cranberries in a little flour will prevent them from sinking to the bottom when baking and bleeding the juices in the batter.
Sour cream substitutions. Greek yogurt is preferred over buttermilk. Buttermilk is too thin and will change the consistency of the cake.
Baking tip. Making sure not to overmix the batter is key to having a moist, tender cake.
Sparkling sugar. Or coarse sugar adds a nice crunch on top, not to mention a stunning presentation.
Make ahead. You can bake the Cranberry Breakfast Cake a day in advance. Once cooled, cover with foil.
Storing. The cake will remain tasty when stored in an airtight container for 3 or 4 days. This breakfast cake can be frozen whole or cut into individual servings and flash frozen for an on the go breakfast.
Thanks for sharing at Home Sweet Home! Happy New Year!
ReplyDeleteWhat a deliciously moist looking tray bake. I bake very little with cranberries abut your recipe has inspired me to use them more - starting with this recipe.
ReplyDelete