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.
make 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 CakeÂ
So many of you have made and loved that cake I felt we needed a winter version. And since I’ve always drooled over my friend Mary’s Cranberry Christmas Cake, that 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 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 my cranberry cake with a shower of sparkling sugar
It’s unlike any other sugar, it glitters like diamonds! 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!
- tag me on Instagram @theviewfromgreatisland
- let me know on facebook
- 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 Orange Shortbread Cookies ~ I guarantee these easy cookies will be the hit of your holiday cookie collection.
- 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 Cleanse Smoothie ~ they’re so delicious we sometimes forget that fresh cranberries are incredibly healthy!
Cranberry Breakfast Cake
Equipment
- 9×9 inch square baking pan
- parchment paper (optional)
Ingredients
- 1/2 cup half and half, or a combination of milk and cream
- 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
- 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 9×9 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.
Video
Nutrition
Can you prep this the day before and bake the next morning?
You 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.
This 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.
Edited to add – not less-dairy free, just less dairy 😉
Can’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.
Anyone try muffins from this recipe? Looking for homemade gifts to neighbors:)
You might try my fresh cranberry muffins, Hope!
So glad to hear that it worked gluten free! Was afraid I couldn’t eat it.
This is one of my new favorites! I made a simple almond glaze the second time I made the cake, and it is even better!
Oh wow an almond glaze sounds amazing. Love cranberry and almond, such a great combo.
Can I use yogurt instead of half and half with lemon juice ?
Thank you
Hezi
I 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 !
I 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.
They sure are ~ enjoy Alison 🙂
Can cake flour be used instead of all purpose? And, how much more would I need to add, do you think?
Yes, just substitute in the same amount.
Looks wonderful! Was wondering if you’ve ever tried topping with streusel? And how’d it turn out if you have?
I haven’t but that sounds good 🙂
Would this batter bake well in muffin pans? I’ve been looking all over for a lemon cranberry muffin recipe.
I haven’t tried, but I’m pretty sure it would.
This is so good! I LOVE the almond extract in it. Thank you!