Good morning! I hope that you had a great weekend and that you week is starting out well. We had yet another wet weekend so we stayed in, read, worked a bit and I baked a few things, including this Cranberry Breakfast cake.
This cake is delicious, it’s a little tart and a little sweet with a sugary crust on top, perfect to eat for breakfast or with a cup of tea.
Cranberry Breakfast Cake
Recipe from Kitchen Fun with My Three Sons
3 large eggs at room temperature
2 cups sugar
3/4 cup unsalted butter, softened
1 tsp. almond extract
2 cups flour
12 oz. fresh cranberries
Powdered sugar for garnish
Preheat oven to 350. Prepare a 9 x 13″ pan with non-stick cooking spray and set aside. Beat the eggs and sugar together with an electric mixer until slightly thickened, light in color and they form soft peaks. Add the butter, vanilla extract and almond extract to the mixture and continue to mix for 2 minutes. Slowly add the flour and mix until just combined. Gently fold in the cranberries. Bake the cake for 40-50 minutes or until a toothpick comes out clean. Let cool, garnish with powdered sugar and enjoy.
Have a great day!