Cranberry Breakfast Cake Recipe

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Cranberry Breakfast Cake

Jill Cooks


I love cranberries and this is what I like to bake the day before Thanksgiving and nibble on while I make Thanksgiving dinner on Thursday. I reheat in the microwave and spread with pumpkin spice cream cheese. So, yummy!!

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1/2 cup unsalted butter, room temperature
zest of 1 orange
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh cranberries
1/2 cup buttermilk

Directions Step-By-Step

Preheat oven to 350. Cream butter with orange zest and 1 cup of sugar until light and fluffy.
Add egg and vanilla and beat until combined. Meanwhile, toss cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
Add flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in cranberries.
Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness. If necessary, return pan to oven, check every 5 minutes or so. Let cool 15 minutes before serving.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Fruit
Regional Style: American