Sparkling Cranberry Breakfast Cake

There are not enough days in December for me to bake all of the good things I want to eat.  As I think about it, maybe that is a good thing!  The best way to start off the season is with a Sparkling Cranberry Breakfast Cake.  As a little girl my Auntie made the best Cranberry Orange Bread. I loved it and have had her recipe card tucked away in my recipe box for years.  This recipe though, is not my Auntie's.  It has been adjusted, just a bit.   This one is much more moist.  It includes buttermilk.  The vanilla and almond extracts together created a lovely depth of flavor.  Auntie would be impressed!  

Sparkling Cranberry Breakfast Cake

Yield:  9-12 servings

Preheat oven to 350 degrees.

Prepare a 9" X 9" baking dish with spray or butter and a light layer of flour.

1/2 cup buttermilk

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

3/4 tsp vanilla

3/4 tsp almond extract

1 cup fresh cranberries, each sliced in half

1-2 Tbsp sparkling sugar, as desired

In a medium mixing bowl, sift flour, baking powder and salt.  Set aside.

Using your mixer with the paddle attachment, cream the butter with the sugar until pale and creamy.  Add the egg, beating to incorporate.  Add the vanilla and almond extract mix to incorporate.

With the mixer on slow, add the flour in small parts. Be careful to not over mix.

With a large spatula gently fold in the cranberries.  Again, do not over mix.

Spoon the batter into the prepared pan.  Sprinkle with sparkling sugar.

Bake in the preheated oven for about 40-45 minutes.  (Check at 35 minutes....ovens vary.) The cake should be golden and a toothpick should come out clean.  Be careful not to over bake.

Allow the cake to cool for 10-15 minutes on a rack.  Run a knife around the edge and invert to remove from the pan.  Turn the cake back over and plate it.  

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