On Thanksgiving morning I wanted to make some Spiced Pumpkin Pancakes...but I also wanted to make this Cranberry Breakfast Cake. The cake won...for its simplicity and I love cranberries and had to try it!
I saw the recipe for this Cranberry Cake on Stacey Snacks. She raved about how simple and delicious this cake is, she even made two and froze one for Christmas...she had me convinced, and here it is.... Stacey had a great blog and prepares many delicious meals...I so enjoy reading about her cooking adventures. Stop by if you have a chance.
Cranberry Breakfast Cake
Preheat oven: 350° F.
Grease a 9" springform pan or a 9" tart pan with removable bottom.
1 cup sugar
1/2 cup butter, melted (1 stick)
1 tsp almond extract
1 cup flour
1 tsp baking powder
Pinch of salt
1 cup fresh cranberries
2 Tbsp sugar for topping (I used Turbinado Sugar...I like the way raw sugar adds a little crispness to the crust.)
Mix the butter and sugar. Add the almond extract and eggs, combine well.
Add the dry ingredients and mix well.
Spread the batter into the prepared pan. Press the fresh cranberries into the top and sprinkle with the two tablespoons of sugar.
Bake for 35 minutes. Let the cake cool in the pan before removing the sides.
I like that it is not a very sweet cake. A slice of this breakfast cake was perfect with coffee this morning....yum!