Name: Cranberry Almond Breakfast Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup milk; 3/4 cup dried cranberries; 1/2 cup sliced almonds; 1/3 cup vegetable oil; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Table of Contents: Cranberry Almond Breakfast Cake

Cranberry Almond Breakfast Cake

Remember the joy of a leisurely weekend breakfast, the aroma of something delicious baking in the oven, and the feeling of truly savoring the moment? This Cranberry Almond Breakfast Cake brings that feeling back.

It’s a delightful treat that’s sophisticated enough for holiday gatherings, comforting enough for a cozy family breakfast, and simple enough to whip up on a weeknight when you need a little something special. Forget dry muffins and bland toast – this cake is a game-changer.

This isn’t just any cake; it’s a celebration of flavors. The tartness of cranberries beautifully complements the delicate almond flavor, creating a harmonious blend that will tantalize your taste buds. It’s a moist, tender crumb, thanks to the buttermilk and almond paste, making it a truly satisfying breakfast pastry.

Whether you’re hosting a brunch, looking for a new cranberry recipe to try, or simply craving a delicious almond cake, this recipe delivers. It’s a guaranteed crowd-pleaser and a wonderful addition to your baking repertoire.

This recipe is more than just a set of instructions; it’s a little piece of happiness baked into a cake. It’s about creating memories around the table and enjoying the simple pleasures in life. And honestly, who can resist a slice of warm cake with a cup of coffee?

Alternate Names & Variations

This delightful cake goes by many names! You might also find similar recipes called Cranberry Almond Streusel Cake, Cranberry Almond Coffee Cake, or simply Cranberry Almond Bundt Cake (though this recipe is designed for a standard loaf pan).

If you’re looking for other ways to enjoy the classic cranberry and almond pairing, consider making cranberry almond scones or cookies. For a gluten-free version, you can substitute a 1:1 gluten-free flour blend.

Ingredients: Cranberry Almond Breakfast Cake

Here’s what you’ll need to create this masterpiece:

* 2 ¼ cups all-purpose flour, divided (284g)
* ½ teaspoon salt
* 2 teaspoons baking powder
* 4 ounces unsalted butter, room temperature (113g or ½ cup)

* 1 cup granulated sugar (222g)
* 2 large eggs, room temperature
* ½ teaspoon vanilla extract
* 1 teaspoon almond extract
* ½ cup buttermilk, well shaken (4oz)
* 2 cups fresh cranberries, rinsed and spread on a paper towel to dry
* 3.5 ounces almond paste, frozen (I used Odense Almond Paste), grated using the large-hole side of a box grater (½ of a 7 ounce package)
* 1 ½ teaspoons coarse sugar, for sprinkling

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures the cake releases cleanly.

2. Dry Ingredients: In a medium bowl, whisk together 2 ¼ cups of flour, salt, and baking powder. Whisking incorporates air and helps distribute the baking powder evenly.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender cake. Use an electric mixer for best results.
4. Add Eggs & Extracts: Beat in the eggs one at a time, then stir in the vanilla extract and almond extract. Make sure each egg is fully incorporated before adding the next.

5. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Overmixing develops the gluten and results in a tough cake.
6. Fold in Cranberries & Almond Paste: Gently fold in the dried cranberries and grated almond paste. Distribute them evenly throughout the batter.
7. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.

8. Sprinkle with Sugar: Sprinkle the top of the batter with the coarse sugar. This adds a lovely crunch and sparkle.
9. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Cool: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Recipe Card Block (Quick Reference)

This Cranberry Almond Breakfast Cake takes approximately 15 minutes to prepare and 60 minutes to bake. The total time from start to finish is around 75 minutes. It yields approximately 10-12 servings. Approximate calories per serving are 300-350 (depending on slice size).

Why This Recipe Works & Expert Tips

This Cranberry Almond Breakfast Cake isn’t just a random collection of ingredients; it’s a carefully balanced recipe designed for optimal flavor and texture. The combination of buttermilk and almond paste creates a wonderfully moist and tender crumb that stays fresh for days. The almond paste isn’t just for flavor; it also adds richness and helps bind the cake together.

Using fresh cranberries is key for that burst of tartness, but if you can’t find them, frozen cranberries work well too (see FAQs below). Don’t skip the almond extract – it really elevates the almond flavor. This is truly easy comfort food for family dinners or a special weekend brunch. For an extra touch, serve with a dollop of whipped cream or a sprinkle of powdered sugar.

Storage, Freezing, and Reheating Tips

Leftover Cranberry Almond Breakfast Cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freezing is a great option. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. To thaw, simply place the cake in the refrigerator overnight.

Reheating isn’t usually necessary, but if you prefer a warm slice, you can microwave it for 10-15 seconds or warm it gently in the oven at 300°F (150°C) for 5-10 minutes. This is a fantastic recipe for make-ahead breakfast pastries – bake it the day before and enjoy a stress-free morning!

People Also Ask: Cranberry Almond Breakfast Cake

How do you make a Cranberry Almond Breakfast Cake?

Making this Cranberry Almond Breakfast Cake is surprisingly straightforward! The process involves creaming together butter and sugar, adding eggs and extracts, then alternating between dry and wet ingredients. The key is to gently fold in the cranberries and grated almond paste, ensuring they’re evenly distributed. Finally, the batter is baked in a greased and floured loaf pan until golden brown and a skewer inserted into the center comes out clean. Don’t be intimidated by the almond paste – it’s what makes this cake so special!

Can I use fresh or frozen cranberries?

You can absolutely use either fresh or frozen cranberries in this Cranberry Almond Breakfast Cake recipe! If using frozen cranberries, there’s no need to thaw them. Just add them directly to the batter, but be aware they might bleed a little more color. Fresh cranberries will give you a brighter, more vibrant look, but the flavor difference is minimal. Just make sure to rinse and dry both types thoroughly.

Is this cake healthy for breakfast?

While delicious, this Cranberry Almond Breakfast Cake is best considered a treat rather than a strictly “healthy” breakfast. It contains sugar and butter, so it’s more of an indulgence. However, cranberries are packed with antioxidants, and almonds provide healthy fats and protein. Enjoy it in moderation as part of a balanced diet! Perhaps pair a smaller slice with some Greek yogurt and fresh fruit for a more nutritious start to your day.

Can I add a glaze to this cake?

Yes, absolutely! A simple glaze can take this Cranberry Almond Breakfast Cake to the next level. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Drizzle the glaze over the cooled cake. You could also add a touch of almond extract to the glaze for an extra layer of flavor.

Conclusion: Cranberry Almond Breakfast Cake

I truly hope you’ll give this Cranberry Almond Breakfast Cake a try. It’s a recipe that’s been tested and perfected, and I know it will become a favorite in your home. Don’t be afraid to experiment with variations – a sprinkle of cinnamon, a handful of chopped nuts, or a different extract can all add a unique touch.

I’d love to hear about your baking adventures! Share your photos and comments below – let me know how the cake turned out and what your family thought. Happy baking!