Mini Cranberry Breakfast Cake

Name: Mini Cranberry Breakfast Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 7x5-inch Baking Dish; 1/4 cup unsalted butter; 1/2 cup granulated sugar; Zest from 1/2 orange; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup buttermilk; 1 cup cranberries

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
354 kcal
Course
Breakfast
Cuisine
American

Mini Cranberry Breakfast Cake

Jack Kelley

Report

This simple-to-make Mini Cranberry Breakfast Cake made with orange zest and buttermilk is the best way to wake up and makes just enough for an intimate breakfast or brunch with friends.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

Special Equipment

7x5-inch Baking Dish

Mini Cranberry Breakfast Cake

1/4 cup unsalted butter room temperature
1/2 cup granulated sugar plus 1 1/2 teaspoon for topping
Zest from 1/2 orange about 1 teaspoon
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup buttermilk
1 cup cranberries fresh or frozen

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
In a medium bowl, cream room temperature butter and sugar until visibly lightened in color, 1 to 2 minutes.
Whisk in zest, egg, and vanilla. Beat until well-combined.
In a small bowl, whisk together flour, baking powder, and salt. Stir half of the flour mixture into your wet ingredients, followed by the buttermilk and then the rest of the flour. Mix until just combined and fold in the cranberries.
Transfer batter to prepared baking dish and gently smooth out the top. Sprinkle with remaining sugar. Bake for 30 to 40 minutes* until top is golden and a toothpick inserted into the center comes out mostly clean, with just a few dry crumbs.
Cool for at least 5 minutes before serving and enjoy!

Notes

*Your bake time may vary depending on pan type, oven calibration, and fresh vs. frozen berries. Don't be alarmed if your cake seems to be taking longer than expected. Bake until your cake tester/tooth pick comes out with just a few crumbs, and you'll be golden.