![['A close-up side view of a moist cranberry breakfast cake with bright red cranberries visible.', 'Juicy cranberry breakfast cake showcasing its fluffy texture and glistening sugar topping.', 'Side view of a delicious cranberry cake, revealing whole cranberries embedded in the batter.', 'Close-up of a cranberry breakfast cake slice, highlighting its inviting golden crust and juicy filling.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/cranberry-breakfast-cake_1_U1.webp)
Cranberry Breakfast Cake
A delicious and easy-to-make breakfast cake featuring fresh cranberries and a hint of vanilla and almond extracts.
Ingredients
Wet ingredients
- 1/2 cup half and half or milk
- 1 tsp lemon juice
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 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
Cranberries
- 2 cups whole cranberries, frozen or fresh (Don't thaw if frozen)
- 2 Tbsp sparkling sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment or spray lightly.
- Mix half and half with lemon juice; set aside. Cream butter and sugar until light and fluffy.
- Beat in egg and extracts, then add baking powder and salt. Mix in half the flour, then half the half and half, then remaining flour.
- Gently fold in cranberries. Spread batter into pan, top with extra cranberries, and sprinkle with sparkling sugar.
- Bake for 40-45 minutes until golden and a toothpick comes out clean. Cool slightly before serving.
Notes
Store leftovers covered at room temperature for up to 2 days.