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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! 
Prep Time15 mins
Cook Time50 mins
Simmer Time1 hr
Total Time2 hrs 5 mins
Course: Breakfast
Cuisine: American
Keyword: Cranberry Breakfast Cake
Servings: 12
Calories: 495kcal


  • 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


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.


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