Cranberry Breakfast Cake with a Crunchy Sugar Top

Cranberry Breakfast Cake

Whole cranberries leave tart, ruby-red pockets in this tender butter cake, while coarse sugar bakes into a lightly crisp top. Orange zest and vanilla add flavor without overpowering the berries. An 8-inch square pan gives the cake enough height to cut into thick squares for breakfast, brunch, or a snack.

The batter should be thick enough to hold the berries; there’s no need to thin it. Start checking before the suggested bake time ends, since a tester that pierces a cranberry can look wet even when the surrounding cake is done.

Ingredients for Cranberry Breakfast Cake

• 2 cups all-purpose flour (240g), divided
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, softened (113g)
• 1 cup granulated sugar (200g)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest
• 1/2 cup buttermilk, at room temperature (120g)
• 2 cups fresh whole cranberries (200g)
• 2 tablespoons coarse sparkling sugar or turbinado sugar (25g)

Using frozen cranberries? Substitute the same amount of frozen whole berries and fold them in without thawing. They may make the batter stiffer, so use a sturdy spatula. Dried cranberries won’t give the cake the same juicy pockets.

How to Bake Cranberry Breakfast Cake

1. Prepare the pan and flour: Heat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square baking pan with parchment, leaving an overhang on two sides, and lightly grease the exposed sides. Reserve 1 tablespoon of the measured flour. Whisk the remaining flour with the baking powder and salt.
2. Coat the cranberries: Pat fresh cranberries dry if needed, then toss them with the reserved flour until lightly dusted. If using frozen berries, keep them frozen and work quickly.
3. Cream the butter and sugar: Beat the butter and granulated sugar for 2 to 3 minutes, until pale and fluffy. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla and orange zest.
4. Finish the batter: Add the flour mixture in two additions, alternating with the buttermilk. Mix on low just until the flour disappears. The batter will be thick and spreadable; extra beating can make the cake less tender.
5. Add the berries and sugar: Gently fold in the cranberries until distributed, keeping them whole. Spread the batter into the pan’s corners and scatter the coarse sugar evenly over the top. The sugar balances the tart berries and adds a little crunch.
6. Bake: Bake uncovered for about 38 to 45 minutes, starting checks at 35 minutes. The top should be set and lightly golden, and the center should spring back gently. Insert a tester into cake near the center, avoiding a cranberry. A few moist crumbs are fine, but wet batter means it needs more time; check again in 5-minute increments.
7. Cool and cut: Let the cake cool in the pan for 15 to 20 minutes. Lift it out with the parchment if desired, then cool until warm before cutting into 9 thick squares. This gives the tender crumb and berry juices time to settle.

How to Tell When the Cake Is Done

Cranberry juice can leave a wet mark on a tester, so check the cake beside a berry rather than through one. Look for a set, lightly golden top and no wet batter in the center; deep browning isn’t necessary. A light-colored metal pan helps keep the edges pale. A dark pan may brown them sooner, and an uneven oven may benefit from one pan rotation near the end.

Serving and Make-Ahead Options

Serve the squares warm or at room temperature. For an almond-vanilla version, omit the orange zest and add 1/4 teaspoon almond extract with the vanilla. For another whole-berry breakfast bake in individual portions, try these Cranberry Orange Muffins with Whole Cranberries.

For a morning bake, cover and refrigerate the prepared batter overnight, separately from the pan. Transfer it to the prepared pan before baking. Cold batter may need closer to 45 to 50 minutes; use the same center-doneness cues rather than relying on the clock.

How to Store and Freeze Cranberry Breakfast Cake

Cool the cake completely before covering it so trapped warmth doesn’t make the sugar topping sticky. Store squares in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days. Warm an individual slice briefly in the microwave if desired.

To freeze, wrap fully cooled squares individually and place them in an airtight freezer container for up to 2 months. Thaw at room temperature. For a warm slice, heat it briefly in a 300°F (150°C) oven after thawing.

Nutrition

Approximate nutrition per square, based on 9 squares: 320 calories, 5g protein, 12g fat, and 49g carbohydrates. Per 100g of finished cake: approximately 310 calories, 5g protein, 11g fat, and 48g carbohydrates. Values vary with ingredients and the cake’s final baked weight.