Spiced Cranberry Breakfast Cake
Cranberry Breakfast Cake made with fresh cranberries, cinnamon, nutmeg & a simple breakfast cake batter. Perfect cranberry coffee cake recipe for holiday mornings!
Servings: 12
Calories: 495kcal
Ingredients
- 3/4 cup unsalted butter, at room temperature (1.5 sticks)
- 1 cup sugar
- 3 eggs
- 1 1/2 cups buttermilk {or 1.5 cups milk + 1 TBSP lemon juice}
- 2 tsp grated orange zest
- 1 tsp almond flavoring
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt (or 1/2tsp table salt)
You'll also need:
- 2 cups Spiced Cranberries
- 1/2 cup sliced almonds
- 1 cup confectioners' sugar
- 3 tbsp milk
Spiced Cranberries
- 3/4 cups water
- 1 cup sugar
- 2 cups fresh or frozen cranberries {NOT cranberry sauce!}
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp orange zest
- 1 tsp cornstarch (mixed with 2tbsp hot water) Stir to blend together
Instructions
How to make spiced cranberries
- Add all ingredients except cornstarch water and bring to a boil over high heat.
- Once mixture is boiling, add in the cornstarch mixed with water, stirring to combine. Once the cranberries begin to pop, turn the heat down to medium-high for about 5-7 minutes, until the popping stops.
- At that point, cover and turn the heat down to the lowest setting and simmer for 1 hour. Store covered in the fridge if you're making them the night before.
Breakfast Cake Instructions:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in the eggs, then the buttermilk and orange zest.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
- Spread half the batter into the prepared baking dish.
- Using a slotted spoon to drain out some of the juice, spread 1 cup spiced cranberry mixture over the top, then gently swirl it into the batter. Top with the remaining batter, then dollop with the remaining spiced cranberries.
- Bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.
- While the cake cools, make the icing: In a small bowl, whisk together the confectioners' sugar and milk until smooth. Drizzle the icing over the warm cake and top with sliced almonds. Let cool completely before serving.
Video
Nutrition
Calories: 495kcal | Carbohydrates: 76g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 504mg | Potassium: 258mg | Fiber: 4g | Sugar: 47g | Vitamin A: 490IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 2mg