Cranberry Breakfast Cake

I decided to make this Cranberry Breakfast Cake because I felt like having cake. That's a good reason, right? This recipe was super easy, and I made it 3 times in one week.

I always have cranberries in the freezer because you just never know when you’ll need some. There’s no reason why you can’t have cranberry sauce with your chicken all year long, is there? This recipe calls for fresh, but mine were still frozen and they worked out perfectly.

I used a loaf pan the first time, and a round pan the second and third time. The second time, I cut the recipe in half and it took about 10 minutes less to cook, but then I had to make another cake the next day because we wanted more.

I didn't have any turbinado sugar left, so I just used regular granulated sugar and it was fine. It adds a little crunch to the top. The second and third time I chopped up some almonds and sprinkled them on top before baking. Nuts are optional of course, but they add a nice roasted flavour and we like them.

Cranberry Breakfast Cake

From A Spoonful of Thyme
Makes 10 slices

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup all purpose flour 
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 heaping cup of fresh cranberries
• 2 tablespoons sugar (turbinado if you have it)

Directions

1. Preheat the oven to 350F. Grease a loaf pan (or round pan) and set aside. I also lined mine with parchment.
2. In a bowl, mix the melted butter and sugar with a wooden spoon. It won't take long. 30 seconds will do.
3. Beat in the eggs and extract until creamy. Another minute here.
4. Stir in the flour, baking powder and salt just until combined, then gently fold in the cranberries.
5. Spread the mixture into the prepared pan and sprinkle with the remaining sugar. The batter was very thick, you can just use a spoon to push it evenly into the pan. Bake for 35-45 minutes depending on your pan. Use a toothpick to test at 30 minutes.
6. Let the cake cool completely before cutting.