Saving Room for Dessert

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Cranberry Almond Breakfast Cake

5 from 4 votes

Cranberry Almond Breakfast Cake - perfect as a breakfast (coffee) cake, brunch treat, a light dessert afternoon snack or an anytime cake.

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Cranberry Almond Breakfast Cake - perfect as a breakfast cake, a light dessert after lunch or an anytime snack cake.

 

Cranberry Almond Breakfast Cake ~ Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake.

Are you having out-of-town company for the holidays?  Do you have every bedroom, nook and cranny filled with your favorite relatives?  Sounds like fun!  But I think you’re going to need this recipe for cranberry almond breakfast cake because it’s perfect as a breakfast (coffee) cake, snack cake, light dessert after lunch or even a midnight nibble.  Your guests will be hungry and this deliciously moist, lightly sweet cake will fit into any menu. And bonus, it’s so easy to make!

 

Cranberry Almond breakfast Cake - perfect as a breakfast cake, a light dessert after lunch or an anytime snack cake.

Cranberries are at their best around the holidays.

Cranberries are from the same family as the blueberry and are common to North America. According to an article on Healthline, cranberries are a rich source of several vitamins and minerals, especially vitamin C. “If consumed regularly, cranberries or cranberry juice may reduce your risk of stomach cancer. The juice and extract also improve several risk factors for heart disease, including cholesterol levels and blood pressure.”

How do you store fresh cranberries?

Store fresh cranberries sealed in a bag in the refrigerator for up to 4 weeks, or freeze for longer storage. Well sealed frozen cranberries will keep for 10 to 12 months. Grab a few extra bags during the peak season and have cranberries all year long! This is one fruit you can stockpile so no worries 🙂 Buy cranberries while they’re fresh and tart and bursting with flavor!

 

Cranberry Almond Breakfast Cake - perfect as a breakfast cake, a light dessert after lunch or an anytime snack cake.

For an easy and festive decoration add sugared cranberries on top of your almond breakfast cake.

We all love this almond breakfast cake and I can attest that eaten slightly warm, it is amazing.  I prefer a cake that’s not cloyingly sweet and especially love one where the fruit retains its natural robust flavor. Click HERE to get the recipe with easy instructions for How to Make Sugared Cranberries.

 

Cranberry Almond Breakfast Cake - perfect as a breakfast cake, a light dessert after lunch or an anytime snack cake.

What is almond paste and where can you buy it?

Grated almond paste gives this cake a distinct flavor and a moist texture while not overpowering the cranberries.  Did I mention that it’s wonderfully delicious? Almond paste is readily available in the baking section of your grocery store. It typically comes in a small box and keeps well for months. Almond paste is made with ground almonds and sugar and sometimes additional binders like egg whites. You can even make almond paste from scratch at home! For this recipe we freeze the almond paste and grate it on a large box grater before adding it to the batter of our almond breakfast cake. You’re going to love the flavor!

 

Cranberry Almond Breakfast Cake - perfect as a breakfast cake, a light dessert after lunch or an anytime snack cake.

Fresh cranberries are a great addition to many baked good.

Cranberries bring a tart and flavorful bite to pies, breads and even muffins. This delicious fruit is very light so they don’t sink to the bottom of this almond breakfast cake. Enjoy!

 

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An overhead view of a cranberry almond breakfast cake topped with cranberries

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PRINT THE RECIPE!

Cranberry Almond Breakfast Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings
Course: Breakfast or Brunch, Dessert
Author: Tricia
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5 from 4 votes
Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake.

Ingredients

  • 2 ¼ cups all-purpose flour divided (284g)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 4 ounces unsalted butter room temperature (113g or 1/2 cup)
  • 1 cup granulated sugar (222g)
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup buttermilk well shaken (4oz)
  • 2 cups fresh cranberries rinsed and spread on a paper towel to dry
  • 3.5 ounces almond paste frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater (½ of a 7 ounce package)
  • 1 ½ teaspoons coarse sugar for sprinkling

Instructions

  • Preheat oven to 325°F. Lightly grease and flour an 8-inch springform pan, set aside.
  • In a small bowl combine 2 cups of flour, salt and baking powder. Set aside.
  • In the bowl of a stand mixer combine the butter and granulated sugar. Beat on medium until light and fluffy, scraping down the sides as needed.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and blend until combined. Add â…“ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add â…“ of the buttermilk and blend until smooth. Repeat adding â…“ of the flour and â…“ of the buttermilk until both are incorporated. Remove the bowl from the mixer.
  • In the small bowl used for the flour, add the cranberries and remaining ¼ cup flour. Gently toss together to coat. Set aside.
  • Using a rubber spatula, add the grated almond paste until combined. Gently fold the cranberries and any extra flour into the batter taking care not to rupture the cranberries.
  • Pour the batter into the prepared pan and spread evenly. Sprinkle with the coarse sugar and bake in a 325°F preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.

Recipe Notes

  • DIY sugared cranberries recipe found HERE
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 425kcal | Carbohydrates: 63g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 287mg | Potassium: 137mg | Fiber: 2g | Sugar: 32g | Vitamin A: 454IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg

Here are a few more recipes you might also enjoy:

 

How to make sugared cranberries for the holidays

Check out this post for How to Make Sugared Cranberries. Click HERE to get the easy step by step directions.

 

 

Cranberry Almond Scones

I’ve enjoyed baking with almond paste this past year and also love these delicious Cranberry Almond Scones.  Click HERE to get the recipe for Cranberry Almond Scones.

Thanks so much for stopping by! Tricia

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48 Comments

  4. Lucy

    I absolutely love this recipe. I first made it at Thanksgiving then again for Christmas.
    It’s so delicious and moist. Now I’m craving it, but it’s summer time with no cranberries to be had. Do you think blueberries could be substituted?
    Thank you

    Reply

    • Tricia Buice

      Hi Lucy! Thanks for the feedback. We love this breakfast cake, too. Yes – blueberries are wonderful in this cake. We have about a dozen different breakfast cake recipes on the blog. They’re all under the recipe index for breakfast. There is a recipe for every season 🙂 Enjoy!

      Reply

  5. Judy

    5 stars
    Made the Cranberry Almond Breakfast Cake and it came out wonderful! Looked beautiful and tasted delicious! Picture perfect! Followed directions exactly as you had written. I did use frozen whole cranberries, but I was still able to make them sugared as you described.

    Reply

  7. judy

    I have never used almond paste before………does it have to be ‘grated’………..how do I ‘grate’ a paste???
    confused, but this looks delectable and I want to try and make it for a ladies brunch

    Reply

    • Tricia Buice

      Hi Judy – great question! When you freeze almond paste it takes on the consistency of frozen butter. It grates easily almost like cheddar cheese. Yes it should be grated for this recipe. Almond paste can be found in the baking aisle of your local grocery store. You’re going to love it!

      Reply

  9. Susan

    I wish I would have seen this before I made my cranberry cake a short while ago. I would have loved to have made the sugared cranberries! So pretty, Tricia!

    Reply

  14. 2 Sisters Recipes

    What a beautiful Cake! I love how you used buttermilk in the recipe, we need to find more uses for buttermilk. And, as always – your photos are unsurpassed! Thanks for another delicious dessert idea! Have a wonderful Thanksgiving Tricia! All the best…xo Anna and Liz

    Reply

  16. Monica

    I love a delicious cake like this. Anything with almond paste promises to be good. I love the combination of the cranberry with almonds and the sugared cranberries are such a special touch. Hope you have a very wonderful Thanksgiving!!

    Reply

    • Tricia Buice

      I think you would it Monica. My husband was upset when I gifted most of it to our son and daughter-in-law. He really loved it and I know I will make it again. Love that almond past! Happy Thanksgiving.

      Reply

  17. Dom

    ahhh, sometimes just your photo’s melt my cold and stoney heart! This cake looks glorious! Love the simplicity and the texture is divine. Have a great Thanksgiving!

    Reply

  20. Becky Green

    This cake DOES look HEAVENLY, Tricia! You have made it look SO BEAUTIFUL with the sugared cranberries on top!!! WOW!!! HAPPY THANKSGIVING TO YOU & YOURS!!!!!!!!!!!!!!!!!!!!!!!!!! 😉

    Reply

    • Tricia Buice

      Thanks Sue – this is your kind of cake 🙂 everybody loved it and sorry to say it is already gone. Wish I had taken a bigger slice for myself! Guess I’ll have to make it again. Heading over to read your new post now!

      Reply

  24. Chris Scheuer

    This is so pretty Tricia and sound fabulous! Love those sugared cranberries on top too. I love almond paste and almond extract also, to me the almond flavor makes things taste so “gourmet”. Hope you have a wonderful Thanksgiving. I’m thankful for you and your beautiful blog. I’m making your duchess potatoes today for a special birthday celebration, thanks!

    Reply

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