Cranberry Breakfast Cake ~ because the holiday season only comes once a year, and I aim to make the most of it. This easy one bowl snack can be made with fresh or frozen cranberries, but don't let the simplicity fool you, this cranberry dessert packs a flavorful punch!
My Cranberry Breakfast Cake is an easy one bowl snack that can be made with fresh cranberries or frozen, but don’t let the simplicity fool you, the sweet/tart cranberries pack a flavorful punch! It’s what you’re bringing to every occasion on your social calendar this season.
Ingredients
- 1/2 cup half and half, or a combination of milk and cream (116 grams)
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature (1 stick, or 113 grams)
- 1 cup granulated sugar (214 grams)
- 1 large egg, at room temperature
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all purpose flour (256 grams)
- 2 cups whole cranberries, you can use frozen, but don't thaw.
- 2 Tbsp sparkling sugar
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| Cranberry Breakfast Cake |
Instructions
- Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
- Mix the half and half with lemon juice and set aside.
- Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy. This step helps lighten and aerate the cake.
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Full recipe source: here!
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