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 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 it’s so easy to make!
Cranberries are at their best right now so they’re fresh and tart and bursting with flavor.
Just for fun I added sugared cranberries on top. We all loved this cake and I can attest that eaten slightly warm, it is amazing. I love 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.
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?
Cranberries are a delicious fruit and because they’re light and not very dense, they don’t sink to the bottom of the cake. Enjoy!
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- 1 cup granulated sugar
- 4 ounces unsalted butter, room temperature (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 3.5 ounces almond paste frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater (1/2 of a 7 ounce package)
- 2 1/4 cups unbleached all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh cranberries, rinsed and spread on a paper towel to dry
- 1/2 cup buttermilk, well shaken
- 1 1/2 teaspoons coarse sugar for sprinkling
- Preheat oven to 325 degrees.
- Lightly grease and flour an 8-inch springform pan, set aside.
- In a small bowl combine 2 cups of flour, salt and baking powder.
- In the bowl of a stand mixer combine the butter and granulated sugar. Beat on medium for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and blend until combined. Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add 1/3 of the buttermilk and blend until smooth. Repeat adding 1/3 of the flour and 1/3 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 1/4 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 degree preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean.
To make the sugared cranberries combine 1/4 cup of granulated sugar and 1/4 cup water in a small saucepan. Heat on medium until the sugar is dissolved. Remove from the heat and add about 1 cup fresh cranberries and gently stir to coat. Allow the cranberries to rest for a minute or two then drain using a small colander or remove with a slotted spoon. Place the sticky cranberries on a cooling rack taking care to separate them. Air dry for about 1 hour then toss one or two at a time in a small bowl with 1 tablespoon coarse or granulated sugar. Return to the rack to dry. Refrigerate until ready to use.
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