Introduction: Spiced Cranberry Breakfast Cake
I found this great breakfast cake in one of my favorite recipe magazines. No, it's probably not any cooking magazine you're thinking about, it's Women's Day. I'm serious! Over the years I've had subscriptions to several different cooking and recipe magazines and my all-time favorite for delicious new recipes is Women's Day. Kind of funny, isn't' it?!
I made minimal changes since I think the recipe is sound as is. However, they topped the cake with walnuts and to me, it begs to be sprinkled with sliced almonds. Don't you think cranberries and almonds sound great together? Me too.
Parts of the recipe should be made the night before, specifically the spiced cranberries, since they have to simmer for an hour. Other than that, however, the cake comes together really fast. It bakes for 45 minutes and is fantastic served with coffee or hot chocolate. I prefer the latter.
Visit my food blog for more amazing recipes just like this one: www.ButterwithaSideofBread.com
Spiced Cranberry Breakfast Cake
•3/4 cups {1 1/2 sticks} unsalted butter, at room temperature
•1 1/2 cups sugar
•3 large eggs
•1 1/2 lowfat buttermilk {or 1.5 cups milk + 1 TBSP lemon juice}
•2 tsp grated orange zest
•1 tsp almond flavoring
•3 cups all-purpose flour {I used half whole wheat flour... it's for breakfast after all!}
•1 1/2 tsp baking powder
•1 1/2 tsp baking soda
•1 tsp kosher salt {or 1/2 tsp table salt}
You'll also need-
•2 cups Spiced Cranberries {see below}
•1/2 cup sliced almonds
•1 1/4 cups confectioners' sugar
•3 TBSP milk
Spiced Cranberries:
•3/4 cup water
•1 cup sugar
•2 cups fresh or frozen cranberries {NOT cranberry sauce!}
•1 tsp ground cinnamon
•1/2 tsp ground cloves
•1/4 tsp ground nutmeg
•1/4 tsp orange zest
•1 tsp cornstarch mixed with 2 TBSP hot water {stir to blend}
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:
Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray. {I divided my cake into two 8x8 type dishes and froze one for later in the month!}
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.
Spread half the batter into the prepared baking dish. Using a slotted spoon to drain out some of the juice, spread 1 cup cranberry sauce over the top, then gently swirl it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.
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.
Visit my food blog for more amazing recipes just like this one: www.ButterwithaSideofBread.com
Spiced Cranberry Breakfast Cake
•3/4 cups {1 1/2 sticks} unsalted butter, at room temperature
•1 1/2 cups sugar
•3 large eggs
•1 1/2 lowfat buttermilk {or 1.5 cups milk + 1 TBSP lemon juice}
•2 tsp grated orange zest
•1 tsp almond flavoring
•3 cups all-purpose flour {I used half whole wheat flour... it's for breakfast after all!}
•1 1/2 tsp baking powder
•1 1/2 tsp baking soda
•1 tsp kosher salt {or 1/2 tsp table salt}
You'll also need-
•2 cups Spiced Cranberries {see below}
•1/2 cup sliced almonds
•1 1/4 cups confectioners' sugar
•3 TBSP milk
Spiced Cranberries:
•3/4 cup water
•1 cup sugar
•2 cups fresh or frozen cranberries {NOT cranberry sauce!}
•1 tsp ground cinnamon
•1/2 tsp ground cloves
•1/4 tsp ground nutmeg
•1/4 tsp orange zest
•1 tsp cornstarch mixed with 2 TBSP hot water {stir to blend}
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:
Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with cooking spray. {I divided my cake into two 8x8 type dishes and froze one for later in the month!}
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.
Spread half the batter into the prepared baking dish. Using a slotted spoon to drain out some of the juice, spread 1 cup cranberry sauce over the top, then gently swirl it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.
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.
