Cranberry Breakfast Cake (+ Make-Ahead Instructions) | Valerie's Kitchen

Start your day on a delicious note with Cranberry Breakfast Cake Delight! This wholesome cake combines the tartness of cranberries with a light, fluffy texture for a winner at breakfast or brunch. Packed with vitamins and fiber, it’s not just a treat but a nutritious start to your morning. Perfect for make-ahead convenience, it's sure to impress family and friends. Enjoy a slice with your favorite warm beverage! #BreakfastCake #HealthyEating #CranberryDelight #BakingJoy #BrunchIdeas

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup fresh or frozen cranberries, halved

1 cup buttermilk

1 large egg

1 tsp vanilla extract

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup chopped nuts (optional)

Powdered sugar (for dusting)

--

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Egg and Vanilla: Beat in the egg and vanilla extract until combined.

Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.

Fold in Cranberries: Gently fold in the cranberries and nuts (if using) until evenly distributed.

Pour Batter into Dish: Pour the batter into the prepared baking dish, spreading evenly.

Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Serve: Dust with powdered sugar before serving.

---

Make-Ahead Instructions:

- Prep in Advance: Prepare the batter the evening before, cover with plastic wrap, and refrigerate overnight. In the morning, allow to come to room temperature before baking.

- Freeze and Store: Bake the cake, cool completely, and then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.

---

Prep Time: 20 min | Total Time: 1 hr | Servings: 12