Cranberry Breakfast Cake!

half and half lemon juice butter sugar egg vanilla extract almond extract baking powder salt flour fresh cranberries coarse sugar

what you'll need

White Line

TIP: I like to use frozen cranberries- no need to thaw them first, just use them right from the freezer. 

the batter is easily mixed up in one bowl!

coarse sugar, or sparkling sugar sprinkled on top before baking gives a great texture to this cake and makes it extra festive.

This cake is perfect for holiday mornings or office potlucks!