Cranberry Breakfast Cake
This Cranberry Breakfast Cake is the perfect breakfast, snack or dessert for the holidays. Fresh cranberries and almond extract are such a great pair for this soft, tender, and delicious cake.
Servings: 9
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.
Video
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 442mg | Fiber: 2g | Sugar: 4g
