This Cranberry Breakfast Cake is eggless, moist, tender, and perfectly sweetened with a tart but pleasant flavor of fresh cranberries! It is easy to make with only a few ingredients and is perfect for holidays and festive seasons!
Making this fresh Cranberry Breakfast Cake is straightforward and quick. The batter comes together within a few minutes with pantry staples, and there is no need for an electric mixer!
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Moist Fresh Cranberry Breakfast Cake
As soon as fall starts, I see fresh cranberries everywhere, and all I want to do is bake desserts using these bright and tart berries.
I love to use fresh and dried cranberries in a variety of recipes. I have already posted several savory and sweet recipes using them. If you also love to bake desserts using fresh cranberries, check out Eggless Cranberry Orange Muffins, Cranberry Orange Scones (Eggless), and Eggless Cranberry Bread.
Making this Cranberry Breakfast Cake is easy and quick. You can whip up the batter in a few minutes without an electric mixer. This recipe gives light, soft, moist, buttery cake perfect for breakfast, brunch, or snack.
Fresh cranberries are found in almost every grocery store during fall and winter. But somehow, if you do not get them, you can use frozen cranberries in this recipe without thawing them.
The recipe is eggless and requires no fancy ingredients or egg replacers. Each bite of this cake is perfectly sweetened and slightly tart with cranberries.
You can add variations to this delicious cranberry breakfast cake if you like. For example, add a zest of orange to enhance the cake’s fresh and bright flavors. Add lightly toasted and chopped nuts, or top the cake with sugar or orange glaze.
Why You Will Love This Cake
- This Cranberry Breakfast Cake is buttery, soft, moist, and bursting with cranberries.
- The recipe is easy to follow and has only a few ingredients.
- This breakfast cake is perfect for the festive season or holidays.
- The cake is topped with sparkling sugar, giving a beautiful sparkly effect.
- Cranberry Breakfast Cake is vegetarian and without eggs.
- There is no need for a stand or electric mixer.
- It can be a perfect treat for breakfast, brunch, or after a meal.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend the same. Also, measure the flour correctly; use a kitchen scale for the best results.
- Baking Powder and Baking Soda: They both are required as leavening agents for this breakfast cake.
- Salt: It provides a pleasant contrast to sweet and tart flavors.
- Cranberries: I used fresh cranberries, but you can also use frozen ones. If you use frozen cranberries, do not thaw them.
- Butter: For the recipe, use unsalted and melted butter. If you use salted butter, skip adding the salt.
- Sugar: Sugar provides sweetness and structure to this cranberry breakfast cake. I have used granulated sugar, but you can swap half of the granulated sugar with brown sugar.
- Milk + Vinegar: Mixing vinegar with milk makes a buttermilk substitute. But if you have store-bought buttermilk, you can use it instead of mixing milk and vinegar.
- Vanilla: Use pure vanilla for the best flavors.
- Sparkling Sugar: Sparkling sugar provides a sparkling top to the cake. However, you can skip it if you do not have it.
How To Make Cranberry Breakfast Cake
- Preheat the oven to 350°F (180°C).
- Grease a 9-inch square pan with nonstick spray or butter. Line it with parchment paper and set it aside.
- Stir milk and vinegar in a small bowl or cup and let it stand for 5 minutes.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Add cranberries to the flour mixture and mix gently.
- Whisk melted butter, sugar, and vanilla in a large mixing bowl until everything is well combined and smooth.
- Add dry ingredients and prepared milk and vinegar mixture to the wet ingredients.
- Mix gently until everything is combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle sparkling sugar on the top.
- Bake for 35-40 minutes or until a cake tester inserted in the center comes out clean.
- The baking time may vary depending on the oven, so keep an eye on the oven after 30 minutes.
- Remove the cake from the oven and place the pan on the cooling rack.
- Allow the cake to cool completely before removing and slicing.
How To Store Cranberry Breakfast Cake
Cover and store the Eggless Cranberry Breakfast Cake at room temperature for two days or refrigerate for a week.
This cake freezes well. Once completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the cake to thaw at room temperature before slicing and serving.
Baking Tips
Measurements: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Butter: For this cranberry breakfast cake, use unsalted and melted butter. If you use salted butter, skip adding the salt.
Milk + Vinegar: I use a buttermilk substitute for the recipe. But if you have store-bought buttermilk, use it.
Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
Baking: Watch the eggless cranberry breakfast cake after 30 minutes because every oven is different.
Frequently Asked Questions
Yes! If you use frozen cranberries, do not thaw them; use the same amount as the fresh ones. Also, add the frozen cranberries to the batter and not in the flour mixture. If you use dried cranberries, add ¾ cup of them. Also, it is best to soak the dried cranberries in hot or warm water for 15-20 minutes. Then, drain and allow them to dry completely before using them for the recipe. Soaking will make the dried cranberries plump, moist, and soft.
More Cakes With Fresh Fruits
Recipe Card
Cranberry Breakfast Cake (Eggless)
Ingredients
- ¾ cup (180ml) whole milk
- 2 teaspoon white vinegar
- ½ cup (113g) unsalted butter melted
- ¾ cup + 2 tablespoon (175g) granulated sugar
- 1 teaspoon vanilla
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (150g) fresh cranberries
- Sparkling sugar for the topping (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch square pan with nonstick spray or butter and line it with parchment paper. Set it aside.
- Stir milk and vinegar in a small bowl or cup and let it stand for 5 minutes.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well combined. Add cranberries to the flour mixture and mix gently.
- Whisk melted butter, sugar, and vanilla in a large mixing bowl until everything is well combined and smooth.
- Add dry ingredients and prepared milk and vinegar mixture to the wet ingredients. Mix gently until everything is combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly. Sprinkle sparkling sugar on the top.
- Bake for 35-40 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary depending on the oven, so keep an eye on the oven after 30 minutes.
- Remove the cake from the oven and place the pan on the cooling rack. Allow the cake to cool completely before removing and slicing.
Storing Suggestions
- Cover and store the Eggless Cranberry Breakfast Cake at room temperature for two days or refrigerate for a week.
- This cake freezes well. Once completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the cake to thaw at room temperature before slicing and serving.
Notes
- Measurements: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Butter: For this cranberry breakfast cake, use unsalted and melted butter. If you use salted butter, skip adding the salt.
- Milk + Vinegar: I use a buttermilk substitute for the recipe. But if you have store-bought buttermilk, use it.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
- Baking: Watch the eggless cranberry breakfast cake after 30 minutes because every oven is different.
Thanks for coming! Let me know what you think.