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
Ingredients
3 large eggs at room temperature
2 cups sugar
3/4 cup unsalted butter, softened
1 tsp. almond extract
12 oz. fresh cranberries
Powdered sugar for garnish
Directions
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!
That looks good!
Your sweets are good and moist. I can actually attest to that!
Brenda
You're calling my name with cranberry! Printing this out, with your beautiful picture. I have 6 bags of cranberries left in the freezer. Next year I'm going to put 2 dozen in instead of the dozen I did after Christmas.
I love any cake with fresh fruit baked in so this will definitely be one I shall try soon – just have to get ahold of a bag of cranberries next time I'm grocery shopping.
With colder weather returning next week perhaps another stay at home baking day is on the calendar!
Looks delish and easy! Perfect for me! :))
A recipe to try out for certain ��
Elizabeth, me again! Tried to find fresh cranberries at my grocery today – none available, perhaps the wrong season! Did find a bag of frozen ones – do you think they would work? There's a similar cake recipe on the bag – says not to thaw them before using.
Really want to try this recipe over the weekend.
I'll check back here later in hopes you can leave a reply. Many thanks. Happy weekend.
Mary –
Hello Mary, I am sure that it would be fine to use the frozen berries. I think the cooking time may be a bit longer although I cannot be sure as I have never used frozen cranberries.
If the recipes on the bag is similar perhaps make a note of the cooking time on that recipe using frozen berries and adjust your time accordingly. I hope that the cake is delicious. Have a great day!.
Thanks so much – I'm sure they will work – I'll give it try and if it has to be eaten served in a bowl with a spoon I will have made a yummy dessert perhaps, haha!
Mary x