Description
A soft and flavorful breakfast cake loaded with tart cranberries and crunchy almonds, perfect for a cozy morning treat.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (180°C).
- Grease and flour a loaf pan.
- In a large bowl, whisk the eggs and sugar until light and smooth.
- Add the oil, milk, and vanilla extract and mix well.
- Stir in the flour, baking powder, and salt until just combined.
- Fold in the dried cranberries.
- Pour the batter into the prepared pan.
- Sprinkle sliced almonds evenly over the top.
- Bake for 35–40 minutes.
- Check doneness with a toothpick inserted in the center.
- Let cool slightly before removing from the pan.
Notes
This breakfast cake keeps well and can be enjoyed plain or served with yogurt or coffee.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: cranberry almond breakfast cake, breakfast cake, cranberries, almonds, morning cake