Delicious & Easy Cranberry Breakfast Cake: Your Go-To Holiday Recipe
Welcome to your new favorite holiday tradition! This **Cranberry Breakfast Cake** is a truly special treat, perfect for kicking off festive mornings, serving as a delightful afternoon snack, or even concluding a holiday meal as a simple yet elegant dessert. Imagine the cozy aroma of a freshly baked cake filling your home, brimming with the tart, vibrant flavor of fresh cranberries perfectly complemented by the warm, subtle notes of almond extract. This cake promises a soft, tender, and utterly delicious experience that will have everyone reaching for a second slice.
The holiday season, as wonderful as it is, can be incredibly hectic. Between gift shopping, decorating, and hosting gatherings, finding time for elaborate baking can be a challenge. That’s why having a repertoire of easy-to-make, impressive recipes is an absolute lifesaver, especially when your house is filled with family and friends. This cranberry breakfast cake fits the bill perfectly! It’s designed to be quick to assemble, requiring minimal effort but delivering maximum flavor and festive cheer. While it proudly bears the name “breakfast cake,” don’t let that limit its potential; its versatility makes it suitable for a leisurely brunch, a comforting snack with a hot cup of coffee or tea, or a lighter alternative to heavier desserts.
This recipe is a delightful holiday spin on a long-standing favorite from my site: my Blueberry Breakfast Cake, which has been cherished by readers since 2012. For this festive adaptation, I simply swapped the blueberries for fresh cranberries, instantly transforming it into a seasonal sensation. The beauty of this base recipe is its adaptability; you can truly use almost any fruit or berry you desire. However, the tartness and beautiful color of cranberries are simply unmatched when it comes to evoking the festive spirit of the holidays, making this version truly special.
Why This Cranberry Breakfast Cake Will Become Your New Holiday Favorite
Once you try this recipe, you’ll understand why it’s destined to become a staple in your holiday baking rotation. Here’s why it’s so beloved:
- Embrace Fresh Cranberries – This cake is an absolutely fantastic way to utilize those beautiful, ruby-red fresh cranberries that are abundant during the holiday season. Their distinct tartness provides a wonderful contrast to the cake’s sweetness, creating a balanced and incredibly satisfying flavor profile. The vibrant color also makes the cake visually appealing, perfect for any festive table. If you’re craving this cake out of season, don’t worry – frozen cranberries work perfectly too. Just ensure you prepare them properly, as detailed in our tips below. It’s a fantastic solution for that extra bag of cranberries often found lingering in the fridge, giving them a delicious purpose!
- Effortlessly Easy Baking – I am a firm believer that delicious baking shouldn’t require complicated steps or endless dishes. This recipe champions simplicity! There are no fussy layers to assemble, no intricate decorations needed. The batter comes together beautifully with the help of a stand mixer or a hand mixer, making the preparation process a breeze. You’ll spend less time in the kitchen and more time enjoying the festivities. Plus, it bakes perfectly in a single 8-inch or 9-inch baking pan, simplifying both the baking and cleanup. It’s a truly straightforward recipe that delivers impressive, bakery-quality results every time.
- Unbelievably Multipurpose – While the name “cake” might suggest dessert, this cranberry creation is wonderfully versatile, much like a classic Coffee Cake. It’s light enough for a delightful breakfast or a festive brunch spread, pairing beautifully with your morning coffee, a cup of hot tea, or even a mimosa. Yet, it’s also elegant enough to serve as a simple dessert, perhaps with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. Its adaptable nature means you can enjoy it anytime, making it a truly invaluable recipe to have on hand during the busy holiday period. You’ll find yourself making it again and again for every occasion!
Essential Ingredients for Your Cranberry Breakfast Cake
Gathering your ingredients is the first step to creating this delectable cake. Most of these are pantry staples, ensuring that you can whip up this treat at a moment’s notice. Using quality ingredients truly makes a difference in the final taste and texture of your baked goods. Make sure to have everything measured and ready before you begin for a smooth baking process.
For the exact measurements and full instructions, make sure to scroll down to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – You’ll need unsalted butter, softened to room temperature. Using unsalted butter allows you to control the overall salt content of your recipe, while room temperature butter creams beautifully with sugar for a light and airy cake texture.
- Granulated Sugar – This provides the primary sweetness for the cake and helps to create that wonderful tender crumb we all love.
- Egg – A single large egg, also ideally at room temperature, acts as a binder, adds richness, and contributes to the cake’s structure.
- Vanilla Extract – A classic flavor enhancer that deepens the overall taste of the cake, adding a familiar warmth.
- Almond Extract – This is the secret ingredient that truly elevates this cake! Almond extract beautifully complements the tartness of cranberries, adding a sophisticated, warm, and subtly nutty undertone that makes the flavor profile unique and memorable, moving it beyond a standard fruit cake.
- All-Purpose Flour – The structural base of our cake, providing substance and tenderness.
- Baking Powder – Our essential leavening agent, ensuring the cake rises beautifully and achieves a light, airy texture.
- Salt – Just a teaspoon of salt is crucial for balancing the sweetness and enhancing all the other wonderful flavors in the cake.
- Cranberries – Two cups of fresh cranberries are preferred for their vibrant color and intense tartness. If fresh are unavailable, frozen cranberries work well with proper preparation (see tips below).
- Vanilla Yogurt – Half a cup of vanilla yogurt adds moisture, a subtle tang, and richness to the cake, contributing significantly to its incredibly tender crumb. Buttermilk is an excellent substitute if you don’t have vanilla yogurt on hand, as it provides similar moisture and acidity.
Step-by-Step Guide: How To Make This Festive Cranberry Breakfast Cake
Making this cranberry breakfast cake is surprisingly straightforward, even for novice bakers. Follow these simple steps for a perfect outcome every time, ensuring a delicious and tender cake that will impress your guests.
- Prepare Your Pan and Oven. Start by preheating your oven to a precise 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready. Next, prepare an 8-inch or 9-inch baking pan by either lining it with parchment paper (allowing overhang for easy removal) or generously spraying it with a high-quality non-stick cooking spray. This crucial step ensures your beautiful cake won’t stick and will release easily once baked.
- Cream the Wet Ingredients. In the bowl of an electric mixer (or using a reliable hand mixer), combine the softened butter and 1 cup of granulated sugar. Beat them together on medium-high speed until the mixture transforms into a beautifully light, pale, and fluffy consistency, which typically takes about 2-3 minutes. This creaming process incorporates essential air, which is vital for a tender cake with a delicate crumb. Then, beat in the large egg, vanilla extract, and almond extract until everything is fully incorporated and the mixture appears smooth and cohesive.
- Prepare the Cranberries with Flour. In a separate, medium-sized bowl, gently toss the fresh or thawed frozen cranberries with 1/4 cup of the all-purpose flour. Coating the cranberries in flour is a clever trick that helps prevent them from sinking to the very bottom of the cake during baking, ensuring a more even distribution of those tart bursts of flavor throughout each and every slice.
- Combine Dry and Wet Ingredients. To the creamed butter mixture in your electric mixer, gradually add the remaining all-purpose flour, baking powder, and salt. Mix on low speed until the dry ingredients are just combined with the wet. Be very careful not to overmix at this stage, as excessive mixing can lead to a tough cake. Finally, pour in the vanilla yogurt (or buttermilk if using) and continue to stir gently until the batter is just well combined and smooth.
- Gently Fold in the Berries. Using a flexible spatula, carefully and gently fold the floured cranberries into the cake batter until they are just evenly distributed. The goal here is to mix minimally to avoid activating the gluten in the flour too much, which can toughen the cake. A gentle hand will result in a wonderfully tender cake.
- Transfer to Pan and Top with Sugar. Pour the cake batter into your prepared baking pan. The batter might be a little thick and sticky; if so, lightly dampen your hands with water and gently press or spread the dough evenly across the bottom of the pan. This helps create a uniform layer for even baking. Finally, sprinkle the remaining tablespoon of granulated sugar (or for an extra special touch, coarse sanding sugar for sparkle and crunch) evenly over the top of the batter.
- Bake to Golden Perfection. Place the prepared pan in your preheated oven and bake for approximately 35-45 minutes. Baking times can vary, so keep an eye on it. The cake is done when the top turns a lovely golden brown, and a wooden skewer or toothpick inserted into the very center comes out mostly clean, with just a few moist crumbs attached. Avoid baking until completely dry, as this can result in a dry cake.
- Cool Before Serving. Once baked, carefully remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15-20 minutes before attempting to slice and serve. This cooling period is important as it allows the cake’s structure to set properly and makes for much cleaner, less crumbly slices. Patience is rewarded!
Expert Recipe Tips for the Best Cranberry Breakfast Cake
Achieving a perfect cranberry breakfast cake is simple with a few helpful tips that can make all the difference in your baking success:
- Room Temperature Butter is Key: For the ideal cake texture, it’s crucial to use room temperature butter. If you forget to pull it out the night before, you can soften it quickly by cutting it into smaller pieces and letting it sit on the counter for 30 minutes, or by carefully microwaving it on a low setting for 10-15 second intervals, making sure it doesn’t melt into liquid. Softened butter creams beautifully with sugar, incorporating air for a light and tender crumb.
- Always Prep Your Pan First: Before you even start mixing ingredients, ensure your baking pan is greased and floured, or lined with parchment paper. This allows you to immediately transfer the batter once it’s ready, preventing the leavening agents from losing their potency while the batter waits.
- Elevate the Topping: For an extra layer of texture and visual appeal, consider sprinkling the top of the batter with coarse sanding sugar instead of regular granulated sugar. The larger crystals won’t dissolve as quickly, creating a delightful crunchy crust and a beautiful glistening finish that catches the light.
- Don’t Overmix the Batter: Once you add the flour and yogurt, mix until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. A light hand results in a wonderfully tender, moist cake. Stop mixing as soon as no dry streaks of flour are visible.
- Test for Doneness Accurately: While a golden brown top is a good indicator, the most reliable way to check for doneness is with a toothpick or thin skewer inserted into the center of the cake. It should come out with moist crumbs, but no wet batter. If it comes out completely clean, the cake might be slightly overbaked.
- Allow for Proper Cooling: Resist the urge to cut into the cake immediately after it comes out of the oven. Allowing it to cool in the pan for at least 15-20 minutes helps it set, firm up, and makes for much cleaner slices. This also allows the flavors to meld and the cake’s internal structure to fully develop.
Using Frozen Cranberries: Tips for Success
While fresh cranberries offer that peak seasonal vibrancy, frozen cranberries are a perfectly acceptable substitute, especially if you’re making this cake out of season or just happen to have a bag in your freezer. The key is how you prepare them to minimize “bleeding” into the batter and ensure the best possible texture.
I generally prefer to thaw frozen berries first. Leaving them out overnight in the fridge is the easiest and most gentle method. Alternatively, you can speed up the thawing process by placing the bag of frozen cranberries under cold running water for about 10-15 minutes until they’ve softened. Once thawed, it’s crucial to drain off any excess liquid that has accumulated – cranberries tend to release a lot of water as they thaw. Then, thoroughly pat the berries dry with paper towels. This step is important because extra moisture can impact your batter consistency and potentially make the cake gummy or too wet. After drying, proceed with tossing them with 1/4 cup of flour as instructed in the recipe. This light coating of flour helps them stay suspended evenly throughout the batter during baking, preventing them from sinking to the bottom of the pan and ensuring every bite is bursting with that delicious cranberry flavor.
Storage and Reheating Your Cranberry Breakfast Cake
Proper storage ensures your delicious cranberry breakfast cake stays fresh and enjoyable for longer, allowing you to savor it for days. Leftovers can be stored in an airtight container at room temperature for 2-3 days. To maintain optimal freshness, ensure the container is truly airtight to prevent the cake from drying out. For an extended shelf life, you can place the airtight container in the refrigerator, where the cake will remain fresh for an extra day or two, often up to 5 days. If you enjoy a warm slice of cake, simply pop a piece into the microwave for 15-30 seconds until heated through, or warm in a toaster oven for a slightly crispier edge. This cake also freezes beautifully! To freeze, wrap individual slices or the entire cooled cake tightly in plastic wrap, then again in aluminum foil to prevent freezer burn, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then reheat as desired. This makes it perfect for meal prep or unexpected guests!
The Perfect Pair: Cranberries and Almond Extract
What makes this cranberry breakfast cake truly stand out is the exquisite pairing of tart cranberries with the delicate, aromatic notes of almond extract. Cranberries, with their bright, tangy, and sometimes slightly bitter flavor, are a quintessential staple of holiday cooking, bringing a vibrant burst to any dish. When combined with the warm, slightly sweet, and distinctly nutty undertones of almond extract, their flavors are elevated and harmonized, creating a symphony that is both comforting and sophisticated. This combination provides a delightful contrast to the rich, tender cake batter, ensuring a complex and memorable taste experience with every bite. It’s a classic flavor duo that evokes the warmth, joy, and festive spirit of the holiday season, making this cake truly special.
Creative Serving Suggestions for Your Holiday Cake
This versatile cranberry breakfast cake is wonderful on its own, but you can elevate it further with a few simple additions, depending on the occasion. For breakfast or brunch, a simple dusting of powdered sugar adds a touch of elegance and visual appeal. You could also serve it with a dollop of creamy Greek yogurt for a lighter, tangier contrast, or alongside a colorful medley of fresh fruit. As a more decadent dessert, consider drizzling a light lemon glaze over the top (easily made by mixing powdered sugar with a little lemon juice), adding a scoop of vanilla bean ice cream that melts into the warm cake, or a generous swirl of freshly whipped cream. For an extra festive touch, garnish each slice with a few fresh cranberries or a sprig of aromatic rosemary, making it presentation-perfect for any holiday gathering.
More Delicious Holiday Breakfast & Brunch Recipes
The holidays are a prime time for delicious and comforting breakfasts that bring joy to the table. If you loved this easy and festive cranberry breakfast cake, you might want to explore other wonderful holiday-themed recipes to add to your seasonal menu. From sweet and spiced pancakes to savory casseroles, there’s something to delight every palate and make your holiday mornings extra special and memorable:
- Gingerbread Pancakes
- Eggnog French Toast
- Pumpkin Cream Cheese Muffins
- Eggnog Muffins
- Cranberry Orange Muffins
- Eggnog Coffee Cake
- Crockpot Breakfast Casserole
- Eggnog Cinnamon Rolls
Cranberry Breakfast Cake
Video
Ingredients
- 1/2 cup butter, softened
- 1 cup + 1 Tablespoon granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh or frozen cranberries
- 1/2 cup vanilla yogurt, or buttermilk
Instructions
- Preheat the oven to 350º F. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray.
- In an electric mixer, cream together butter and 1 cup sugar until light and fluffy, about 2 minutes.1/2 cup butter, 1 cup + 1 Tablespoon granulated sugar
- Beat in the egg, vanilla and almond extract until the egg is fully incorporated1 whole large egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a separate bowl combine the cranberries with 1/4 cup flour, tossing to fully coat.2 cups fresh or frozen cranberries, 2 cups all-purpose flour
- Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined.2 teaspoons baking powder, 1 teaspoon salt, 1/2 cup vanilla yogurt
- Using a spatula fold in the cranberries until evenly distributed
- Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining sugar over the top of the batter.
- Bake for 35-40 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done.
- Let cool for at least 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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