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Cranberry Breakfast Cake
Indulge in a delightful cranberry breakfast cake that combines tart cranberries with a moist, buttery texture. Perfect for holiday mornings or a cozy brunch, this easy-to-make recipe will brighten your table and delight your taste buds!
Ingredients
1/2 cup half and half
1 tsp lemon juice
1/2 cup 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
2 cups all purpose flour
2 cups whole cranberries, you can use frozen, but don’t thaw. (Fresh is better)
2 Tbsp sparkling sugar
Instructions
1. Preheat oven to 350 degrees
2. Combine lemon juice with the half and half and set aside.
3. Cream butter and sugar together with a stand mixer, or by hand. Add egg, vanilla and almond.Stir.
Add Flour and baking soda, stir. Add half and half mixture and combine.
Gently stir in cranberries. Place in a greased 9×9 pan or use parchment paper to lift out easier.
Bake 40-45 minutes until golden brown.