Making this fresh Cranberry Breakfast Cake is straightforward and quick. The batter comes together within a few minutes with pantry staples, and there is no need for an electric mixer!
Moist Fresh Cranberry Breakfast Cake
As soon as fall starts, I see fresh cranberries everywhere, and all I want to do is bake desserts using these bright and tart berries. I love to use fresh and dried cranberries in a variety of recipes. I have already posted several savory and sweet recipes using them. If you also love to bake desserts using fresh cranberries, check out Eggless Cranberry Orange Muffins, Cranberry Orange Scones (Eggless), and Eggless Cranberry Bread. Making this Cranberry Breakfast Cake is easy and quick. You can whip up the batter in a few minutes without an electric mixer. This recipe gives light, soft, moist, buttery cake perfect for breakfast, brunch, or snack. Fresh cranberries are found in almost every grocery store during fall and winter. But somehow, if you do not get them, you can use frozen cranberries in this recipe without thawing them. The recipe is eggless and requires no fancy ingredients or egg replacers. Each bite of this cake is perfectly sweetened and slightly tart with cranberries. You can add variations to this delicious cranberry breakfast cake if you like. For example, add a zest of orange to enhance the cake’s fresh and bright flavors. Add lightly toasted and chopped nuts, or top the cake with sugar or orange glaze.
Ingredients and Notes
All-Purpose Flour: I have used unbleached all-purpose flour and recommend the same. Also, measure the flour correctly; use a kitchen scale for the best results. Baking Powder and Baking Soda: They both are required as leavening agents for this breakfast cake. Salt: It provides a pleasant contrast to sweet and tart flavors. Cranberries: I used fresh cranberries, but you can also use frozen ones. If you use frozen cranberries, do not thaw them. Butter: For the recipe, use unsalted and melted butter. If you use salted butter, skip adding the salt. Sugar: Sugar provides sweetness and structure to this cranberry breakfast cake. I have used granulated sugar, but you can swap half of the granulated sugar with brown sugar. Milk + Vinegar: Mixing vinegar with milk makes a buttermilk substitute. But if you have store-bought buttermilk, you can use it instead of mixing milk and vinegar. Vanilla: Use pure vanilla for the best flavors. Sparkling Sugar: Sparkling sugar provides a sparkling top to the cake. However, you can skip it if you do not have it.
How To Make Cranberry Breakfast Cake
Preheat the oven to 350°F (180°C). Grease a 9-inch square pan with nonstick spray or butter. Line it with parchment paper and set it aside. Stir milk and vinegar in a small bowl or cup and let it stand for 5 minutes.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well combined.
Add cranberries to the flour mixture and mix gently.
Whisk melted butter, sugar, and vanilla in a large mixing bowl until everything is well combined and smooth.
Add dry ingredients and prepared milk and vinegar mixture to the wet ingredients. Mix gently until everything is combined; do not overmix.
Pour the batter into the prepared pan and spread evenly. Sprinkle sparkling sugar on the top.
Bake for 35-40 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary depending on the oven, so keep an eye on the oven after 30 minutes. Remove the cake from the oven and place the pan on the cooling rack. Allow the cake to cool completely before removing and slicing.
More Cakes With Fresh Fruits
Recipe Card
This cake freezes well. Once completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the cake to thaw at room temperature before slicing and serving. Butter: For this cranberry breakfast cake, use unsalted and melted butter. If you use salted butter, skip adding the salt. Milk + Vinegar: I use a buttermilk substitute for the recipe. But if you have store-bought buttermilk, use it. Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Baking: Watch the eggless cranberry breakfast cake after 30 minutes because every oven is different.
