Cranberry Breakfast Cake

There’s something wonderfully comforting about a warm slice of Cranberry Breakfast Cake, especially on slow mornings when you want something sweet, simple, and undeniably homemade. This buttery, tender cake is filled with bright, tart cranberries that burst with flavor as it bakes, creating a delicious balance that feels both cozy and refreshing. Even better, it comes together quickly, making it perfect for relaxed weekends, holiday mornings, or anytime you want a beautiful treat without extra effort.

Surprisingly, cranberry breakfast cakes trace back to early American kitchens, where seasonal berries were folded into simple batters to brighten winter meals. Today, that tradition continues because this style of cake brings effortless warmth and charm to the table.

Because it bakes into a soft, moist crumb with a lightly crisp sugar top, every slice tastes like it came from a charming bakery. And since it’s not overly sweet, it pairs perfectly with coffee, tea, or a spoonful of whipped cream. It’s the kind of recipe that feels timeless, inviting, and absolutely delicious—every single time.

Recipe Yield: 8 servings

INGREDIENTS

1 ½ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup sour cream
¼ cup milk
1 ½ cup fresh cranberries (or frozen, unthawed)
2 tbsp turbinado sugar (for topping)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (177°C). Grease and line an 8-inch round or square baking pan with parchment paper, leaving some overhang for easy removal.

2. Mix the dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:
In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

4. Add eggs and vanilla:
Beat in eggs one at a time, mixing well after each. Stir in vanilla extract until incorporated.

5. Combine wet and dry ingredients:
Add half of the dry mixture to the butter mixture, then mix in sour cream and milk. Add remaining dry ingredients and stir just until combined—do not overmix to maintain tenderness.

6. Fold in cranberries:
Gently fold in cranberries until evenly distributed throughout the batter.

7. Bake:
Pour batter into the prepared pan, smoothing the top. Sprinkle with turbinado sugar to create a crisp, golden crust. Bake 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and serve:
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment. Slice and serve warm or at room temperature.

Helpful Tips to Perfect This Recipe

• Balance the moisture: Sour cream keeps the crumb tender while cranberries add juicy bursts; this balance creates ideal breakfast softness.
• Use turbinado sugar for crunch: It melts slowly, giving the top a beautiful bakery-style golden sparkle and light crispness.
• Avoid overmixing: Mixing only until combined ensures the crumb stays fluffy and prevents a dense or tough texture.