Print

Cranberry Cake Recipe: Easy Tender Breakfast Cake with Crunch

cranberry cake recipe - featured image
Print Recipe

This cranberry cake is a tender, moist breakfast treat bursting with tart cranberries and topped with a sweet, crunchy layer. It’s quick to make, customizable, and perfect for cozy mornings, brunches, or holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (210g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk or buttermilk (120ml)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen cranberries (170g)
  • Optional: Zest from 1 orange
  • For the Crunch Topping:
  • 1/4 cup granulated sugar (50g)
  • 2 tablespoons unsalted butter, melted (28g)
  • 1/4 cup chopped nuts (pecans or walnuts, 30g, optional)

Instructions

  1. Grease a 9-inch round cake pan (or 8-inch square) with butter or nonstick spray. Line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and sugar until pale and fluffy (2-3 minutes).
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract and orange zest if using.
  5. Add the flour mixture in three parts, alternating with milk or buttermilk, starting and ending with flour. Mix on low speed just until combined.
  6. Gently fold in cranberries with a spatula. If cranberries are extra tart, toss them with a tablespoon of sugar before adding.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. In a small bowl, mix granulated sugar, melted butter, and chopped nuts (if using) for the topping. Sprinkle evenly over the batter.
  9. Bake at 350°F (175°C) for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking.
  10. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then turn out onto a wire rack. Cool another 10-15 minutes before slicing.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute almond or oat milk and vegan butter. Nuts in the topping are optional for nut-free adaptation. Let the cake cool uncovered for an hour to keep the topping crisp. The cake can be made ahead and tastes even better the next day.

Nutrition

Keywords: cranberry cake, breakfast cake, brunch, easy cake, holiday baking, crunchy topping, tender crumb, cranberry recipe

Find it online: https://atomicbite.com/cranberry-cake-recipe-easy-tender-breakfast-cake-with-crunch/