If you're a regular reader of this blog you know I am not much of a baker, or a dessert maker (hence the name of the blog). But around Thanksgiving time a friend brought me some pieces of Cranberry bread they had made for the holidays and it was so yummy that I thought it would make a perfect breakfast treat. I researched some recipes, and decided on one I could tweak a little, and make it more like a breakfast cake. I recommend either spreading it with cream cheese when ready to have a piece, or spreading the whole cake with a cream cheese frosting (extra calories, but extra delicious and filling!).
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| Finished cake |
Cranberry Cake
- Ingredients:
- 2 cups flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten lightly
- 4 tbs melted butter
- 3/4 cup milk
- 1 tsp vanilla extract (or you could mix it up using another extract, for example, almond or orange extract would lend a delicious and interesting twist to the cake)
Directions:
Preheat oven to 350. Grease a 8x8 pan with cooking spray and set aside.
Whisk together dry ingredients; flour, sugar, baking soda, baking powder, and salt.
Whisk together wet ingredients; butter, milk, egg, and vanilla (or other extract).
Add wet ingredients to dry and mix well until combined.
Fold in cranberries.
Pour into greased pan and bake for 1 hour.
Let cool (and then top with frosting or cream cheese if desired).
Enjoy!
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| Ingredients |
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| Add wet to dry and combine |
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| Fold in cranberries |
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| Pour batter into greased pan |
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