Cranberry Breakfast Cake
Prep Time: 15 mins | Cook Time: 35 mins | Course: Breakfast | Serves: 9
Cranberries in a breakfast bake with a crusty sugar top. Amazing on its own or with warmed cranberry sauce drizzled over the top. You can make cranberry sauce, (my favorite recipe is linked below) or use purchased. Inspired by Sue Moran of The View from Great Island https://theviewfromgreatisland.com/cranberry-breakfast-cake-recipe/
½ cup butter, softened
1 cup sugar
1 egg
1 lemon, zested and juiced
1 tsp vanilla
1 tsp almond extract
2 cups flour
2 tsp baking powder
1 tsp salt
½ cup half n half
2 cups cranberries, fresh or frozen
2 Tbsp sugar
Cranberry Sauce (optional) Topping:
½ cup cranberry sauce
¼ cup powdered sugar
1 Tbsp grand marnier liqueur, optional
Preheat oven to 350*. Butter or spray oil a 9” square baking pan. In a stand mixer, cream the butter and sugar together until light and fluffy. Add in the egg, lemon zest, lemon juice, vanilla, and almond extract. Beat until the mixture is combined. In a mixing bowl, whisk the flour, baking powder, and salt together. Spoon over the batter and pour half and half in. Mix until just incorporated, then add in the cranberries stirring with a rubber scraper until folded in. Spread evenly in the prepared baking dish. Sprinkle the top with sugar, then bake for about 30-35 minutes or until a toothpick tester comes out batter-free. I like to use a insta-thermometer; should read a minimum of 200*.
If using the cranberry topping, warm the cranberry sauce in the microwave for 1 minute. Whisk in the powdered sugar and grand marnier if using. Spoon the sauce over the cake just before serving.
