Try my Cranberry Breakfast Cake, a simple one-bowl snack made with fresh or frozen cranberries. The sweet/tart cranberries add flavour! You bring it to every social event this season.
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Ingredient
– 1/2 cup half and half, or a combination of milk and cream– 1 tsp lemon juice– 1/2 cup unsalted butter at room temperature– 1 cup granulated sugar– 1 large egg, at room temperature– 3/4 tsp vanilla extract– 3/4 tsp almond extract– 2 tsp baking powder– 1 tsp salt– 2 cups all purpose flour– 2 cups whole cranberries, you can use frozen, but don't thaw.– 2 Tbsp sparkling sugar
Ingredient
Start by preheating the oven to 350F and lightly spraying a 9x9 inch baking pan. I line mine with two long-ended parchment papers to lift it out later for simple slicing.
Step 1
Step 1
Instructions
Mix half-and-half with lemon juice and leave aside. Cream soft butter and sugar for 4 minutes, scraping bowl sides as required, until light and creamy.
Step 2
Step 2
This procedure aerates and lightens the cake. After beating the egg and extracts, add the baking powder and salt and scrape the bowl.
Step 3
Step 3
Lower your mixer speed and incorporate 1/2 the flour until almost blended, then add half & half and the remainder of the flour. Just blend until flour is integrated, then stop.
Step 4
Step 4
Stir in the cranberries gently to distribute them without crushing them. You can keep a handful of cranberries to top the cake before baking.
Step 5
Step 5
Evenly distribute the heavy batter in the pan. Gently press more cranberries into the cake.
Step 6
Step 6
Sprinkle sparkling sugar on the cake and bake for 40–45 minutes until risen, golden, and a toothpick inserted in the centre comes out clean.
Step 7
Step 7
Avoid overbaking and inspect the cake early, especially if your oven is hot.
Step 8
Step 8
If you used paper, remove the cake from the pan after 15-20 minutes to cool fully or slice while still warm. Keep remaining cake in foil-lined pan on counter.