Cranberry Breakfast Cake, scrumptious breakfast cake using butter, sugar, sour cream, and the star fresh cranberries. A hint of almond flavoring makes this cake sing on Christmas morning!
I love cranberry breakfast cakes, and I have a few secrets to share when making them. The secrets are in the use of ingredients.
First, it has to be moist with the perfect balance of tenderness, not crumbly and easy to cut and serve. I can't stand a crumbly breakfast cake.
This is why I like to use sour cream in the batter. It just produces the most riches cake you will ever make and makes the texture perfect.
Second, it has to have the perfect balance of sweet and tartness. That comes with a good amount of sugar in the recipe and just a little lighter on the cranberries.
The cranberries already start off real tart, but they will get sweeter during the baking time.
I love a breakfast cake in its purest form without a lot of flavoring added. Simple with a hint of almond extract and coarse sugar sprinkled on the top will do it for me.
It is so easy to make ahead and pop in a preheated oven covered with foil for 10 minutes and serve warm.
Christmas is in two weeks, and I can't wait to have this breakfast cake coming out of the oven for our brunch.
I hope you get to make this for Christmas morning. Enjoy!
Cranberry Breakfast Cake
- 1/2 cup butter, soft at room temperature
- 1 1/2 cup sugar
- 2 large eggs, room temperature
- 1 and 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 8 oz. sour cream
- 3 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups fresh or frozen cranberries (if using frozen - do not thaw out)
- 1/2 cup fresh or frozen cranberries
- 1/4 cup course sugar
Preheat oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Remove 2 or 3 tablespoons and toss with 1 1/4 cups cranberries in a small bowl.
With the mixer on low speed add the remaining flour mixture to the creamy batter and stir until just mixed being sure not to over mix.
Remove bowl from the mixer and fold in coated cranberries with a spatula until they are incorporated. Leaving little specks of flour is ok and being sure not to overmix.
Spray 9 x 13 oblong dish with non-stick cooking spray. Pour batter into prepared dish.
Lightly press 1/2 cup of cranberries across the top of the batter and sprinkle with coarse sugar.
Bake for 35-40 minutes or until lightly brown on top and tested with a toothpick comes out clean or at least minimal crumbs. Do not over bake.
Cook's Note: This breakfast cake can be cut into individual servings and flash frozen for on an on the go breakfast.
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