Cranberry Breakfast Cake Recipe

Name: Cranberry Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 tablespoon baking powder; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 1/4 cups sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup dried cranberries; 1/2 cup chopped toasted walnuts; 1 teaspoon ground cinnamon; Powdered sugar

Servings: persons

2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup dried cranberries
1/2 cup chopped toasted walnuts
1 teaspoon ground cinnamon
Powdered sugar

1
Preheat oven to 325F.
2
Butter and flour 12-cup Bundt pan.
3
Sift flour, baking powder, nutmeg and salt into medium bowl.
4
Beat 1 cup sugar and butter in large bowl until well blended.
5
Add eggs 1 at a time, beating well after each addition.
6
Beat in vanilla.
7
Reserve 1 tablespoon dry ingredients.
8
Mix remaining dry ingredients into butter mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
9
Mix dried cranberries with reserved 1 tablespoon dry ingredients in small bowl.
10
Fold dried cranberries into batter.
11
Transfer batter to prepared pan (batter will come only about halfway up sides of pan).
12
Smooth top.
13
Mix walnuts, cinnamon and remaining 1/4 cup sugar in medium bowl.
14
Sprinkle over batter.
15
Bake cake until tester inserted near center comes out clean, about 45 minutes.
16
Turn off oven.
17
Open oven door slightly.
18
Let cake stand in oven with door ajar 10 minutes.
19
Turn cake out onto rack; cool completely.
20
(Can be made 1 day ahead.
21
Wrap in foil; store at room temperature.)
22
Sift powdered sugar over cake.

1248

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all purpose flour, 1 tablespoon baking powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and more.

Yes, Cranberry Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Breakfast Cake

How did you like this recipe?

Frequently Asked Questions