Fresh Cranberry Breakfast Cake

by Dorothy Reinhold on November 18, 2020


Print This Post Print This Post Fresh Cranberry Breakfast Cake bakes up like a dream, with tart berries in a lightly sweet almond-scented cake, topped with nutty streusel.

Cranberry Breakfast Cake bakes up like a dream, with tart berries in a lightly sweet almond-scented cake, topped with nutty streusel.

Cranberry cake for breakfast is the best idea you can have and take action on during the month of November. Hop to it as soon as you see cranberries in the store. 

This rustic cake is chock full of ruby red, fresh cranberries enrobed in a delicious cake perfumed with almond, capped off with my beloved streusel. If a coffee cake has streusel on it, I want it.

Easy Fresh Cranberry Breakfast CakeIt’s among the best fresh cranberry recipes I have ever made. And I’ve made a lot of them in my decades of baking. So…that’s what I’m saying…make it or regret it.  

How to make Cranberry Breakfast Cake

Ingredients for Cranberry Breakfast CakeFirst, gather all your ingredients, as usual. This ensures you have everything you will need.

Ingredients for streusel toppingAdd the streusel topping ingredients to a mixer bowl.

Mixing the streuselI use the stand mixer to make the streusel.

Use a pastry blender to mix the streuselYou could also cut the butter in with a pastry blender, or a simple fork, so do it whichever way you like. I most often do it with a mixer.

Set the streusel asideMix the almonds into the streusel and set it aside in a little bowl.

Cranberries and almonds go into the cakeMake the cake in the same mixer bowl (don’t wash it!) by stirring the cranberries and almonds into the dry ingredients.

Stir cranberries into the flourStir to coat them.

Pour wet ingredients into the bowlThen mix in the wet ingredients.

Batter will be verrry thick!

Sprinkle streusel on topSprinkle streusel on top.

Cake is ready for the ovenCranberry Breakfast Cake is ready for the oven.

Cranberry Breakfast Cake baked and out of the ovenThis makes a great dessert, too, with a scoop of vanilla ice cream, or some lightly sweetened whipped cream.

Let’s go! Carpe diem and whip this baby up. You want this Cranberry Breakfast Cake to be ready for tomorrow’s breakfast, right?

Fresh Cranberry Breakfast Cake or coffee cake on ShockinglyDelicious.com

Fresh Cranberry Breakfast Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Serves 6-8

Fresh Cranberry Breakfast Cake

Fresh Cranberry Breakfast Cake bakes up like a dream, with tart berries in a lightly sweet almond-scented cake, topped with nutty streusel.

Ingredients

  • Topping
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1/4 cup slivered almonds (or chopped pecans)
  • .
  • Cake
  • 1/2 cup butter, melted and cooled slightly
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 cups fresh cranberries
  • 1/2 cup slivered almonds (or chopped pecans)
  • 2 eggs
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • Finishing: coarse sugar crystals (optional)

Directions

  1. Heat oven to 350F degrees. Mist a 9- or 10-inch pie dish with nonstick spray and set aside.
  2. Make the topping: In the bowl of an electric mixer, mix sugar, flour and cinnamon. Cut in butter until mixture resembles crumbs. (You could also do this with a pastry cutter or a fork, if you want to do it by hand.) Stir in almonds. Transfer to a small bowl and set aside.
  3. Make the cake: In a 2-cup glass or plastic measure, microwave the butter to melt it. Set aside to cool slightly. In same mixing bowl you used for the topping (no need to clean it), combine flour, sugar, cinnamon, cloves and salt. Stir in cranberries and almonds and toss to coat.
  4. To the cup with melted butter in it, add eggs, almond and vanilla extracts, and lemon zest and whisk with a fork to combine. Pour butter mixture into the dry ingredients and stir to combine. Scrape the batter into the prepared pan and smooth it to be even. Sprinkle the topping over evenly, and finish it with a sprinkle of coarse sugar crystals if you like.
  5. Bake for 40-45 minutes or until a wooden pick inserted near the center comes out clean.
  6. Remove from oven and cool at least 30 minutes before cutting to serve. Can serve warm or at room temperature. I actually prefer this at room temperature.
  7. Serves 6-8.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

Note: You can use frozen cranberries in this, but note that the batter will be very thick when you stir it together, and you may need to add a couple of minutes to the baking time. This makes a great dessert, too, with a scoop of vanilla ice cream, or some lightly sweetened whipped cream.

https://www.shockinglydelicious.com/cranberry-breakfast-cake/

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Fresh Cranberry Breakfast Cake recipe on ShockinglyDelicious.com

Other breakfast cakes you might enjoy

It’s Cranberry Week!

Take a look at more recipes from my food blogger friends, for our celebration of Cranberry Week ⇓

Wednesday Cranberry Recipes

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