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.
I highly recommend making this cranberry breakfast cake with the first cranberries you spot at the supermarket.
Hey guys! Popping in today to share a fun snack cake with you, it’s the sort of thing you’re definitely going to want to whip up on repeat this season ~ on crisp fall weekend mornings and for all your holiday brunches. Every time I bake with cranberries I fall in love all over again, they have the brightest flavor of any berry. Did you know that when you bake them they lose all that sharp astringency you get with raw cranberries? They do a complete 180 in the oven and it’s magical.
Raw cranberries baked up in this coffee cake have a lovely raspberry-like flavor ~ don’t be afraid of them!
This easy one bowl cranberry cake is based on my super popular Rhubarb Breakfast Cake which so many of you have made and loved.
I’ve always drooled over my friend Mary’s Cranberry Christmas Cake, and it inspired me to create my own. We share a passion for fresh cranberries, and I get just as excited for the start of the season as I do with high summer tomatoes or corn. Any day now you’re going to see fresh cranberries in your supermarket, and I beg you not to wait for Thanksgiving to enjoy them. Grab as many bags as you can fit in your cart, and just like that, you’ve got your holiday baking responsibilities sorted. It’s a good feeling 🙂
Want to know a secret? I use almond and vanilla extracts in the batter, it’s a combination I can’t get enough of.
I love that you get a little bit of both flavors, and the combo has its own unique effect. The next time you bake, give it a try.
How to freeze cranberries
Cranberries freeze easier than almost any other fruit ~ they will last the year in your freezer and come out looking just like the day they went in!
- The easiest way, and the way I do it, is to stack the bags of fresh cranberries, just as they come from the store, in the back of my freezer where they’ll stay nice and cold and perfect for up to a year.
- If you feel the need to wash your berries, do it before you freeze them. Make sure they are completely dry before filling zip lock freezer bags or storage containers.
The minute fresh cranberries make it to market I stash a bunch of bags in the back of my freezer, I have a whole section dedicated to it, and I especially love being able to bake with them through the long winter months after the holidays.
The holidays may come and go, but my cranberry cravings stick around all winter long.
How to use frozen cranberries
Since fresh cranberries aren’t available just yet in my store, I used last year’s berries for today’s cake, straight from the freezer.
- For most recipes all you need to do is remove the frozen berries and use them from frozen, no need to thaw. They make a perfect substitute in any recipe that features berries, for instance.
I topped this cranberry breakfast cake with a shower of sparkling sugar ~ this stuff glitters like diamonds!
It’s unlike any other sugar. I sprinkle some on before and after baking for extra glitz and the little bit of added sweet crunch is fabulous on this cake.
What is sparkling sugar?
- sparkling sugar, aka extra coarse or decorating sugar, is a coarse grained white sugar, specially made to decorate baked treats because it doesn’t disappear or melt during baking. Use it when you want some serious glitter on your cakes, cupcakes, and cookies.
- I think sparkling sugar is the perfect garnish for cookies because it gives a great decorative look without being uncomfortably coarse to eat.
Other ways to use sparkling sugar
Aside from sprinkling it onto the tops of cakes like this cranberry cake, there are lots of other ways to make use of this sparkly magic…
- Roll the edges of slice and bake cookies before baking.
- Top sugar cookies before baking.
- Sprinkle on scones before baking.
- Add to frosted or glazed surfaces while they’re still wet.
Let me know if you make this cake, I’m dying to hear what you think!
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comment below, I read every one, and answer questions asap 🙂
More cranberry recipes to love ~
- Cranberry Gingersnap Pie ~ this is a showstopper that belongs on your holiday dessert table, period.
- Cranberry Walnut Shortbread Bars ~ one of my personal favorite recipes, it combines homemade cranberry curd, walnuts, and shortbread ~ what’s not to love?
- Better Than Starbucks Cranberry Bliss Bread ~ I love Starbucks, don’t get me wrong, but nothing compares to home baked cranberry bread. Nothing.
- Crock Pot Cranberry Apple Butter ~ this one is as irresistible as it is gorgeous, and you haven’t lived until you’ve slathered some on a hot biscuit. Put it out on the Thanksgiving table and watch it disappear.
Cranberry Breakfast Cake
Equipment
- 9x9 square baking pan
- parchment paper (optional)
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
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.
- Beat in the egg and extracts, followed by the baking powder and salt, and keep scraping that bowl.
- Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
- Gently fold in the cranberries, making sure to get them evenly distributed but not crushed. If you like you can reserve a handful of cranberries to pop onto the top of the cake before baking.
- Spread the batter (it will be quite thick) evenly into your pan. Add your extra cranberries to the surface of the cake, pushing them in gently.
- Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
- Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
- Store the leftover cake in the pan on the counter covered with foil.
151 Comments
Aislinn Kaufman
October 9, 2021 at 10:23 amI am just amazed at how awesome this cake turned out. I never post comments on recipes, but I just had to let you know it was absolutely fabulous. As a non-turkey eater, I had no idea what to do with the 4 cups of cranberries in my produce delivery box. Honestly, it was hard not to eat the entire cake in one sitting! (I used whole milk instead of half and half and regular sugar on top because I didn’t have sparkling). Thanks for this!
Fran
September 25, 2021 at 3:17 pmThese were really good! I made 2 batches…one with AP flour, regular sugar and unsweetened vanilla almond milk, and a second batch using white whole wheat flour, Swerve granulated and the almond milk. No lemon or half and half in either.
I made them in silicon muffins cups, some jumbo and some regular.. I got 9 jumbo out of one batch and 12 regular plus 2 jumbo from the 2nd batch….
I did run the frozen cranberries through the food processor to rough chop them so they would distribute through the muffins better….liked how that came out.
Sprinkled all with turbinado sugar and baked for 40 minutes.
The AP flour ones were very tricky to get out of the silicon cups without breaking apart – might be because they were jumbo sized or too warm or just because they were more delicate in texture. But after they were cooled and after using a micro spatula to free up the sides, they came out….delicate but yummy!
The WWW flour ones came out pretty easily…even in the jumbo sized cup but especially for the regular sized ones.
Both kinds are good but they are different! The AP flour are clearly yummier and more decadent and lighter in texture. The White Whole Wheat flour muffins taste quite good and are a bit firmer in texture…better for muffins….and better for the waistline! Using MyFitnesspal calculations for 12 servings, the AP flour with almond milk are 231 calories (242 with half and half), the WWW flour with Swerve and Almond milk are 167 calories.
Would be happy to eat either version, but the WWW version is clearly better for making muffins because of the resulting denser texture. We especially liked the cranberries…will be using them in baking more often going forward!
Sue Moran
September 25, 2021 at 5:36 pmWow, thanks for the FULL report! I know it will help out a lot of folks 🙂
Danielle
September 23, 2021 at 11:33 amIt just turned to Fall but I’m already going crazy with seasonal foods! I made this cake today with some frozen cranberries (& a few blueberries) I had in the freezer – absolutely delicious!! I used a 9in spring form pan so I had to adjust the bake time, about 15 min longer. The batter was thick so I made a swirl design on top using a fork to even things out, the juice from cranberries I stuck on top ran through the fork marks and it looked beautiful! Definitely making this for Friendsgiving and probably Christmas too 🙂 Thank you!
Carolyn Zachry
May 28, 2021 at 9:09 amCan I use non fat almond milk or coconut milk?
Sue Moran
May 28, 2021 at 9:34 amYes, that’s fine.
Moni
May 14, 2021 at 4:27 amI plan to use dried cranberries. What adjustments should I make?
Sue Moran
May 14, 2021 at 5:30 amYou can just substitute them without making any adjustments Moni.
Jan
May 6, 2021 at 5:07 pmI have this in the oven now with frozen cranberries. How much time is this likely to add to the baking time? Thanks.
Sue Moran
May 6, 2021 at 6:09 pmIt might increase your time by a minute or two, but not much.
Jan
May 6, 2021 at 10:21 pmIn the end, it took at least 50 minutes, possibly slightly more. We loved it and will definitely bake it again. In addition to the frozen cranberries, I used a 9 inch springform pan, buttermilk instead of the half and half/lemon and added both sparkling sugar and a sprinkling of slivered almonds on top. Thanks for a great recipe.
Lisa Holloway
April 25, 2021 at 6:28 pmHas anyone made this with Craisins (dried cranberries)?
That’s all I had on hand… hope it turns out!
Claire
March 19, 2021 at 2:53 pmThe best cranberry recipe I have made yet. So moist and delicious
Noelle
March 14, 2021 at 3:05 pmI love this cake….It’s just lovely. I’m going to give it a go with frozen raspberries and perhaps sprinkle some sliced almonds on the top. I just love raspberries and almond together. I’m personally very fond of the rhubarb version, however I’m taking it to work and there’s always that one person who’s not a fan. I can’t imagine!
Katrina
February 22, 2021 at 6:45 pmThese were absolutely delicious and very easy to make. Next time I’ll be adding more cranberries!! YUM
mle
February 14, 2021 at 2:32 pmI used buttermilk, baked in a 9″ round pan, sprinkled sugar and sliced almonds on the top. Really good!
Jeannine
February 11, 2021 at 5:32 pmHad my first piece warm. It was okay. Second piece room temp and it was delicious! Used fresh cranberries. Didn’t have half and half so used evaporated milk undiluted. Add 1/2 cup toasted chopped pecans. Delicious!
Karen
January 30, 2021 at 2:50 pmI made this today and it was everything I hoped and more.
I added chopped pecans to the batter, doubled the recipe and made it in a 13×9 pan.
I bought myself Madagascar Vanilla and Tahitian Vanilla for Christmas.
The is cake is moist and delicious with a cup of coffee.
Thanks!
MG from Canada
January 22, 2021 at 12:06 pmFor anyone who uses frozen cranberries, like I did, the batter will harden substantially when you add the cranberries so get it into your pan fast!
Sue Moran
January 22, 2021 at 12:17 pmI always say use frozen berries without thawing for most baking projects, but with cranberries you can allow them to thaw a bit without worry because they don’t really release juice as they thaw. That would help with the batter getting super cold, I think.
SB in the Bronx
January 12, 2021 at 6:47 pmWow! Delicious and easy. The perfect recipe for cranberries. Definitely a keeper, and a new top ten. Thanks for this recipe.
Christine G.
January 7, 2021 at 11:17 amI accidentally made this in a loaf pan and it took about 10 minutes extra to cook but was sooooo delicious. I’ve never baked with cranberries before and now I want to stock my freezer. The sweetness of the almond and vanilla extract compliment the tangy cranberry perfectly.
Sue Moran
January 7, 2021 at 11:31 amI’m so glad this worked out in a loaf pan, that’s great to know, and sooooo glad you discovered the joy of baking with cranberries!!
Rebecca Wright
December 31, 2020 at 1:23 pmThis cake is fabulous. I didn’t have cream when I started it so I used ricotta and an extra egg. It is so moist and perfectly tart. It fits in a Bundt pan as well and is a beautiful cake!!
sherry taxman
December 28, 2020 at 11:42 amI have the Pampered Chef 12 section baking pan. How would I adapt the baking time if I used it instead of a 9×9 pan. The recipe will probably make fewer than `12, I know. Thanks.
Sue
December 28, 2020 at 6:47 pmI haven’t used that exact pan Sherry, but I’m guessing it would cook pretty much like muffins, so I’d check them at 15-20 minutes.
Billie
December 26, 2020 at 7:47 amMade this on Christmas eve to be served on Christmas morning and it was delicious! Baked it in a springform pan and it looked so pretty on my Christmas plate. I loved the extra sugar on the top! You never disappoint me, Sue!
Sue
December 26, 2020 at 7:51 amThanks Billie 🙂
Shelbie
December 24, 2020 at 12:34 pmI just stumbled on this recipe…first time baking with cranberries and its soooo yummy. Loved how easy. I put in mini bundt pans, baked for 30 min and iced to give mini bundt cake gifts. Love it!!
Sue
December 24, 2020 at 2:13 pmThanks Shelbie! I’m crazy about cranberries, so there’s lots more where this came from 😉
Ellen
December 20, 2020 at 10:20 amCan you prep this the day before and bake the next morning?
Sue
December 20, 2020 at 11:15 amYou can bake it the day before, or you can prep the dry and wet ingredients the night before and mix them together the next morning. I wouldn’t completely make the batter the night before, though.
Hikingmom
December 20, 2020 at 7:49 amThis is a delicious recipe, tweaked just a bit to make gluten free and less-dairy free. Used King Arthur gluten free all purpose mix and almond milk, although I still used real butter. The whole family loves it, making another batch for this week.
Hikingmom
December 20, 2020 at 7:50 amEdited to add – not less-dairy free, just less dairy 😉
Kathy C
December 20, 2020 at 2:20 pmCan’t wait to try this….a great alternative to the bazillion (or so it seems) mini cranberry breads that I hand out / mail to friends every year! And YES, lesson learned the hard way …buy those berries early and stash them in the freezer…I (gulp) couldn’t find any fresh ones in the grocery store one Christmas…was kicking myself I hadn’t stocked up at Thanksgiving. Like the idea of both almond and vanilla extract. Might be tempted to add a bit of dried orange peel in a second batch to test it out. Might be too sweet for some (ahem, me) but a friend of mine loves it with orange cream cheese frosting.
Hope
December 22, 2020 at 12:12 pmAnyone try muffins from this recipe? Looking for homemade gifts to neighbors:)
Sue
December 22, 2020 at 12:55 pmYou might try my fresh cranberry muffins, Hope!
Alene
May 15, 2021 at 1:39 pmSo glad to hear that it worked gluten free! Was afraid I couldn’t eat it.
Maryjane
December 4, 2020 at 11:11 amThis is one of my new favorites! I made a simple almond glaze the second time I made the cake, and it is even better!
Sue
December 4, 2020 at 2:07 pmOh wow an almond glaze sounds amazing. Love cranberry and almond, such a great combo.
Hezi
November 27, 2020 at 8:53 amCan I use yogurt instead of half and half with lemon juice ?
Thank you
Hezi
Lacey Wwwwww
November 27, 2020 at 5:03 amI made this for thanksgiving.
It is amazing . I was apprehensive about the dough because it seemed really thick (tasted amazing though, like sugar cookie dough)
But it baked up beautifully.
I baked it in a loaf pan and sliced it to go with thank dinner . It was a hit and there was none left .
I will keep this recipe in my binder now ! Love it, amazing !
Alison
November 22, 2020 at 6:14 amI made this and my first thought was that it was too tart; I had another taste, and then another and now I love it! I’m about to make another one and share it with a friend. It tastes a lot nicer the day after you bake it. Plus, cranberries are a super food.
Sue
November 22, 2020 at 9:58 amThey sure are ~ enjoy Alison 🙂
Randy
November 21, 2020 at 8:05 amCan cake flour be used instead of all purpose? And, how much more would I need to add, do you think?
Sue
November 21, 2020 at 9:31 amYes, just substitute in the same amount.
Dana
November 20, 2020 at 1:16 pmLooks wonderful! Was wondering if you’ve ever tried topping with streusel? And how’d it turn out if you have?
Sue
November 20, 2020 at 3:08 pmI haven’t but that sounds good 🙂
Carla
November 7, 2020 at 5:45 amWould this batter bake well in muffin pans? I’ve been looking all over for a lemon cranberry muffin recipe.
Sue
November 7, 2020 at 5:55 amI haven’t tried, but I’m pretty sure it would.
Angie
November 1, 2020 at 9:17 amThis is so good! I LOVE the almond extract in it. Thank you!
Sady
October 31, 2020 at 12:59 pmI just made this for my daughter’s college care package and sent to her. She loved it! Do you have a cranberry muffin recipe that also includes almond extract?
Sue
October 31, 2020 at 1:08 pmI don’t, but you’ve given me an idea…
Kate
October 23, 2020 at 5:04 pmDelicious! I didn’t have half & half or a lemon so justed used milk. Look forward to making again as I love lemon and want to see the difference in taste and flavor. Loved all the cranberries, very simple to make and who doesn’t like one bowl.
Thank you for sharing!
Bettina
October 12, 2020 at 4:08 pmYum!!!! I made this 4 times last year holiday season and it’s on the top of my list for this Christmas. On the look out for fresh cranberries!
Sue
October 12, 2020 at 6:13 pmYou and me both ~ all I can find is frozen so far 🙂
Kristy Transue
June 2, 2020 at 6:00 pmToo tart. I like sweeter.
Mary Cate
May 14, 2020 at 9:16 amMy almost 3 yr old done and I made this a few weeks ago…used whole wheat flour and frozen cranberries. Very tender and tasty, but just a bit too tart for my husband. We made it again this morning, adding a bit of cinnamon and using frozen mixed berries instead of cranberries…the batter is yummy, so I’m sure the cake will be too 🙂
Stefne
May 9, 2020 at 10:10 amJust put it in the oven but the batter was so stiff….was that way it should be?
Sue
May 9, 2020 at 10:54 amYes, if you watch the video you’ll see we the consistency, you need to spread it, not pour, into the pan.
Jo
April 25, 2020 at 6:04 amCan you substitute Splenda for sugar
Sue
April 25, 2020 at 7:01 amYes, that should work if you’re using Splenda granulated sugar.
DeeDee C
April 18, 2020 at 11:56 amThis cake has become a family favorite – I kind of feel guilty not letting you know sooner! It’s a keeper! Making it again today to take the chill out of the kitchen so that my bread will rise. It will make a nice afternoon treat!
Sue
April 18, 2020 at 12:19 pmI’m so glad to know that DeeDee, I love it when my recipes become family favorites 🙂
Kari A
April 1, 2020 at 6:47 amThis cake is amazing! Trying to make with almond flour to accommodate for an allergy. Any suggestions?
Sue
April 1, 2020 at 8:44 amI haven’t tried this with almond flour, but it sounds nice. You might need to combine almond flour with a good gluten free baking mix to give it enough structure.
Rosie
March 3, 2020 at 5:51 amThis is amazing! I didn’t have half and half so I substituted it with sour cream. My husband loved it so much that I had to make another the next day. Now that cranberries are out of season I am going to try it with blueberries.
M
February 17, 2020 at 9:40 amI thought the dough was too thick; it never became ‘until light and fluffy.’ And, it was very difficult to spread in the pan. In addition, I think I can taste the baking powder. My husband says it is too tangy for him.
I will probably end up eating all of it, and giving a portion away. The taste of baking powder is too strong for me. I followed the recipe and put in two teaspoons.
Is there anything you can suggest to avoid this strong baking powder taste in future? I would love to try it with other fruit, ie blueberries.
M
Sue
April 18, 2020 at 12:22 pmOccasionally you can taste baking powder if the dry ingredients aren’t blended together well, so there can be little clumps of baking powder in the finished cake. Also, feel free to reduce it a bit next time.
Cindi
January 13, 2020 at 5:54 pmThe best coffee cake. We love it with blueberries.
Nancy
January 11, 2020 at 11:07 amCoulf I substitute orange juice for lemon and a little orange zest? My family loves orange cranberry muffins. This recipe sounds delicious!
Cindi
January 13, 2020 at 5:57 pmThe lemon juice is meant to sour the milk so would think that may alter the recipe?
Sue
April 18, 2020 at 12:20 pmI think that would be nice, orange and cranberry work so well together.
Nancy
January 11, 2020 at 11:05 amMy family loves orange cranberry. I am trying this
Could I substitute i
Sue
January 11, 2020 at 11:08 amYes, that sounds great Nancy, please report back!
Lesia
January 11, 2020 at 5:45 amI only use soy milk. Since it is miserable outside, I’d like to use what is in the house. What can I adjust for good results?
Sue
January 11, 2020 at 9:42 amGo ahead and substitute the soy milk for the milk in the recipe Lesia, it should be fine.
Alise
January 9, 2020 at 9:59 amI have leftover homemade cranberry sauce that I froze after thanksgiving. Could I use that instead of fresh cranberries?
Sue
January 9, 2020 at 10:07 amYou might, but it would be a different sort of result. You might do a swirl in the batter, or something like that.
LoraLee Leavell
December 29, 2019 at 7:16 amI made this recipe for my family on Christmas morning and everyone absolutely loved it!!! I added white chocolate chips that I had and it added a little sweetness! I also just sprinkled granulated sugar on top. I doubled the recipe for my large family and the 40 minute baking time worked. My pregnant daughter begged me to make the cranberry cake for New Year’s morning again,so of course I did!
Sue
December 29, 2019 at 8:11 amLove the idea of the white chocolate chips, thanks LoraLee!
Sara
December 22, 2019 at 3:08 pm5 stars! I have made this many times, but today, 12/22/19, I converted it to individual small loaf pans. I gave the berries a quick pulse in the mini processor (equal to a rough chop), followed the recipe (I live at 6275 feet altitude in Colorado, so I always have to adjust flour), topped with almonds and sparkling sugar. They are beautiful! Will make beautiful, yummy gifts for Christmas. ? Thank you!
Sue
December 22, 2019 at 4:19 pmLove your tweaks, Sara, and Merry Christmas!
Fran
January 21, 2021 at 5:49 pmMade this today. Since the batter was so thick added about 1Tbs ricotta w whey. Increased vanilla to 1 teaspoon. Added about 1/2 cup additional cranberries. Mix all my bake goods in food processor. Cranberries were rough chop. Love this! Always have thermometer in the oven as the temp is always 50 degrees lower than the setting. Very nice to have a smaller size cake recipe. Everyone loved it. Thanks
Fran
January 21, 2021 at 5:51 pmAlso will make a great cake for Valentine’s Day!!
Karina
December 17, 2019 at 10:34 amThis was so good and easy to make!! Awesome recipe! Everyone looooooved it! Thanks so much! Great addition to our brunch table!
Mary Strassman
December 11, 2019 at 10:06 amWhere do I find sparkling sugar?
Sue
December 11, 2019 at 10:11 amIf you click on the photo of the sugar in the post above, it will take you to it, here.
Jhana
December 22, 2019 at 9:34 pmWow! So easy! Literally came out of the oven a couple of hours ago.
Yum!
Sue
December 23, 2019 at 8:04 amI’m baking one today for friends 🙂
Laura
December 8, 2019 at 1:23 pmSkipped the sparkling sugar and added white chocolate chips instead. Absolutely delicious
Sue
December 8, 2019 at 1:42 pmNice!
joan nass
December 5, 2019 at 12:46 pmCan I use a springform pan, and almond flour? thank you.
The pictures are sooo edible.
Sue
December 5, 2019 at 2:23 pmYou can definitely use a spring form pan, but I haven’t tried this with almond flour, I’d love to know if it works out 🙂
KatieHG
December 3, 2019 at 9:29 amI always enjoy making your breakfast cakes (particularly the rhubarb one) but this was has received rave reviews. I subbed 1/2c of cranberries for white chocolate chips to add a little sweetness and it was wonderful. Excellent, as usual!
Sue
December 3, 2019 at 9:31 amThanks Katie, I love your idea of adding the white chocolate, I have a white chocolate cranberry scone in the archives that I love. Great combo!
Kendra Green
December 3, 2019 at 8:15 amSue, I cannot wait to try this recipe!! I just love cranberries… in ANYTHING!
I am going to take this as a dessert to my office’s annual Christmas potluck.
Sue
December 3, 2019 at 8:26 amThis cake is a winner, and worth stockpiling those bags of cranberries in your freezer!
Lo
November 30, 2019 at 10:24 amThe cake was absolutely delicious and it looked incredible..the sparkling sugar is everything!!!
Lo
November 23, 2019 at 8:48 amThis sounds delicious and I’m making it for Thanksgiving. I don’t have a 9×9 pan, can’t find it in the stores. I only have an 8×8 and a 9×5. Will those work? Thank.
Sue
November 23, 2019 at 9:11 amA 9×9 pan has a 10 cup capacity, and the 8×8 is 8 cups, so there’s quite a difference. The cake is fairly tall to begin with, so I’m not sure either pan would work super well. If you have a 9-inch round cake pan that would work better. The other thing you can do is use your 8×8 pan and cook it longer, but it’s not ideal.
Lo
November 27, 2019 at 11:29 amThanks, I finally found a 9×9 pan.
Sherri
November 18, 2019 at 5:37 pmI really don’t want to be That Person (I apologize in advance)….. my daughter would LOVE this but is vegan. I’m going to make one for us and one for her. I will of course play with hers a bit but was wondering if you have any advice?? The egg is 2hat usually throws me- flax eggs are not my favorite.
Sue
November 18, 2019 at 5:45 pmI wish I knew the secret Sherri, it’s a tough one. I think I read recently that Bob’s Red Mill makes an egg replacer, and since they’re such a great company I bet it’s pretty good.
Kathleen Fitz
November 1, 2019 at 8:53 amRecipe looks delish! I would like to try with less sugar. Has anyone tried using less sugar? Any comments?
Sue
November 1, 2019 at 10:04 amHi Kathleen ~ you can generally use up to 1/3 less sugar in a recipe like this without issues. Let us know how it goes for you if you try it!
Marilyn
October 28, 2019 at 9:08 amThis cake is in the oven now. Since I like walnuts with cranberries, I added about a scant 1/2 cup. Because all of the other reviews were so glowing, I’m giving it five stars. That many women cannot be wrong about this cake.
Sue
October 28, 2019 at 10:18 amYou’re a sweetie Marilyn ~ enjoy! I adore walnuts and I think that’s a really great variation for this cake.
Ruthanne Smith-Cooper
October 29, 2019 at 9:35 amWould it be possible to use dried cranberries if i re hydrated the berries in the breakfast cake?
Sue
October 29, 2019 at 9:42 amI guess you could, but I’m not sure how great it would be, I just haven’t tried, so it’s hard to say.
Karen Barnett
October 27, 2019 at 3:23 pmI just made this and we went back for seconds. The cake texture is so light and fluffy. The almond extract does make it more flavorful. The cranberries are nice and tart. It’s a very delicious cake, Sue. It does seem like a nice one to bring for holiday gatherings. Thank you!
Sue
October 28, 2019 at 10:19 amThanks so much Karen, it gives me a lot of pleasure to know you enjoyed it so much 🙂
Beth
October 26, 2019 at 10:26 amI love eating cake for breakfast! What a fun addition to a Fall brunch!
Kate
October 26, 2019 at 9:40 amThis looks like a Christmas morning treat if I’ve ever seen one! Saving this thank you!!
Sue
October 26, 2019 at 9:42 amIt’s meant for a holiday morning, for sure!
Aimee Mars
October 26, 2019 at 8:37 amWell, this is an absolutely gorgeous breakfast cake and such a fun way to use cranberries. Who doesn’t want to eat cake for breakfast? This recipe is perfect for this time of year and would be great on Thanksgiving morning.
Serena
October 26, 2019 at 7:53 amYou had me a breakfast cake! But toss in cranberries and I’m in love! Sounds delicious!
Sue
October 26, 2019 at 8:12 amCake for breakfast is one of life’s great pleasures 🙂
Michelle
October 26, 2019 at 7:40 amLove it! Very festive, pretty, and easy to make! “
Tami
October 25, 2019 at 7:29 pmMy husband has a tree nut allergy. What do you recommend as substitute for the almond extract? Thank you for this recipe! I love everything cranberry!
Sue
October 25, 2019 at 8:14 pmHey Tami, I’d just use the vanilla extract, it will be delicious.
Debbie Rodenhiser
October 24, 2019 at 6:01 pmThis recipe sounds amazing!! Before I try it…..can almond milk be used instead of half and half? (lactose intolerance)
Sue
October 24, 2019 at 6:24 pmI think that should be fine, I often use different milk or milk substitutes interchangeably. The texture will be slightly different, but still good.
Rosie
March 3, 2020 at 6:00 amI used almond milk when I made it. It came out great!
Hezi
November 27, 2020 at 9:06 amDid you still use the lemon juice with the almond milk ?
Thanks
suzicooks
October 24, 2019 at 11:04 amDo you spray your parchment paper once it’s in the pan, or does it replace using spray?
Sue
October 24, 2019 at 11:10 amWhen I use parchment I usually spray lightly first because it helps the parchment adhere and not slide around.
Phyllis Bergst
October 24, 2019 at 9:16 amUpdate, it is absolutely scrumptious, another great cranberry hit. I even had to send my son out to get a bottle of almond extract, can’t figure how I could run out and not replace. Anyway with grumbling he did go get it and now says I can bake this anytime. And believe me this will be in rotation forever as I freeze as many bags as I can get in the freezer. Thank you Sue you are a marvel. It did not last until morning uncut, we just had to sample a bit for dessert last night.
Sue
October 24, 2019 at 9:27 amI absolutely love this Phyllis, you’re my first ‘rave’ on this one, and I hope others take your cue, it is a winner!
Trudy Gendreau
October 23, 2019 at 4:25 pmthis looks amazing and will make it…but I do wish you would publish nutritional values for us that are counting cals, carbs etc. maybe you are and I am just missing it… thanks
Sue
October 23, 2019 at 8:00 pmI’ll try to add that for you Trudy!
Phyllis Bergst
October 23, 2019 at 4:00 pmTalk about karma, I just bought half-and-half this morning and have the fresh cranberries already. Butter and egg are on the counter coming to room temperature. I can’t wait to try this, won’t all last until breakfast for sure. Sue you are wonderful, keep the cranberry recipes coming. I took the last 2 bags of cranberries out of the freezer and made your Cranberry Butter, always have some in the refrigerator.
Sue
October 23, 2019 at 8:00 pmI don’t know what took my store so long, but I found my first bag today, now they have a giant size, love that!
Kathleen
October 23, 2019 at 2:10 pmLooks scrumptious! Can this cake be frozen?
Sue
October 23, 2019 at 2:22 pmYes, it should freeze well.
Edyta
October 23, 2019 at 10:38 amThis is definitely a keeper! I love that this recipe uses fresh cranberries. Super delicious.
Sue
October 23, 2019 at 1:30 pmThe fresh cranberries are what this cake is ALL about 🙂
Andrea Metlika
October 23, 2019 at 9:21 amWhat a delicious looking breakfast cake. Perfect for the fall.
Anjali @ The Picky Eater
October 23, 2019 at 9:12 amI love fresh cranberries!! And the flavor they added to this cake was absolutely perfect. Thank you for the tip about sparkling sugar too – I had literally never heard of it but it just elevates this cake and makes it so pretty when serving!!
Sara
October 23, 2019 at 8:57 amCranberries are my favorite fall/holiday flavor! Love this recipe, it’s so easy to make that it’s perfect for busy weekend mornings.
Christine DiMaio
October 23, 2019 at 8:51 am“Looks so good! Can this be made in a Bundt pan?
Sue
October 23, 2019 at 1:50 pmI haven’t tried that Christine, so I can’t say for sure, sorry!
Chris
October 23, 2019 at 8:48 amIf I don’t want to use half and half or cream, would you just suggest plain milk?
Sue
October 23, 2019 at 1:51 pmPlain milk, or buttermilk would be perfect.
Rosie
March 3, 2020 at 6:05 amI used sour cream because I didn’t have any half and half, and it came out great.
Nanci C Nivolo
October 23, 2019 at 8:41 amI haven’t even made this yet but can just tell it’s a 5 star recipe – Sue, you’re killin’ me! I’ve made more of your recipes than all the food bloggers I’m subscribed to combined. YOU.ARE.FANTASTIC! Thank you!!!!
Sue
October 23, 2019 at 1:51 pmThanks for the sweet vote of confidence 🙂
gail labarbera
October 23, 2019 at 8:10 amcan this be doubled to make in a 9×13 pan?
Sue
October 23, 2019 at 8:36 amThat should work fine.
Sandy
December 18, 2019 at 6:50 amDo you leave the cranberries whole?
Sue
December 18, 2019 at 7:49 amYes, but you can give them a rough chop if you prefer.