Cranberry Breakfast Cake

 

Our Cranberry Breakfast Cake is a delicious recipe for a very special occasion. I make this recipe for a special brunch, or a holiday breakfast. It is cooked and served in a iron skillet with a special sauce on the side. Just mix it and cook it in no time, then serve it hot with the sauce. Our friends and family have always come back for seconds. I am serving this one for Christmas Brunch this year and I am so happy to share the recipe with all of you!

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How To Make Cranberry Breakfast Cake

We are starting this recipe with a nice buttered 12 inch iron skillet.

My iron skillet comes from the family iron skillet collection. This recipe will be baked  in the oven in the skillet

 and served from the skillet.

In a large mixing bowl whisk together the 

flour, sugar, baking powder, baking soda, and salt.

In a mixing pitcher whisk together the vanilla extract, buttermilk, eggs, and  1 cup of dried cranberries.

Whisk the wet ingredients into the dry ingredients. 

Please note, these are my husbands hands. We are having fun since his retirement, we get to play together in the kitchen now.

Whisk in the dried cranberries.

Pour the batter into the buttered iron skillet.

Dollop Cranberry Sauce on top of the cake batter,

 then swirl it into the batter. Bake in a 425 degree oven.

Remove from the oven and butter the top of the cake.

Return to the oven and broil for about 2 minutes until golden on top.

Remove from the oven and sprinkle with sugar.

Remove from the oven and sprinkle with 

the remainder of the sugar.

Let cool for at least 15 minutes.

While the cake is cooling, prepare the sauce.

Recipe

Yield: 8

Author: Miz Helen's Kitchen

Cranberry Breakfast Cake

A delicious recipe for a very special occasion. I make this recipe for a special brunch, or a holiday breakfast.

Ingredients

• 1/4 cup plus 2 tablespoons butter, melted and divided
• 2 cups all-purpose flour
• 1/4 cup plus 2 teaspoons sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups buttermilk
• 2 eggs
• 1 cup dried cranberries
• 1 (14 ounce) can whole-berry cranberry sauce, stirred and divided
• 1/2 cup maple syrup
• 1/8 teaspoon tabasco

Instructions

1. Brush a 12 inch iron skillet with 1 tablespoon melted butter.
2. In a large mixing bowl whisk together the flour, 1/4 cup of the sugar, baking powder, baking soda, and salt. Set aside In a mixing pitcher whisk together the buttermilk, vanilla extract, 1/4 cup melted butter, and eggs.
3. Whisk the wet ingredients into the dry ingredients, until combined. Fold in the dried cranberries. The batter will not be smooth and will be thick. Pour the batter into the buttered iron skillet. Dollop 3/4 cup of the cranberry sauce over the top of the batter. With a wooden pick, swirl the sauce into the batter.
4. Bake at 425 degrees for 15 minutes until the edges of turning just golden brown.
5. Remove the iron skillet from the oven and brush the top of the cake with the remainder of the melted butter. Place the iron skillet back into the oven and broil until the edges are crisp, about 1 to 2 minutes. Remove the skillet to a cooling rack. Sprinkle the top with 2 teaspoon sugar. Let cool for at least 15 minutes.
6. In a mixing pitcher, stir together the remaining cranberry sauce, maple syrup and Tabasco sauce. Serve with the warm cake.

Created using The Recipes Generator

Can be served without the sauce.

Served with the sauce, fantastic!

This is your slice, enjoy!!

Thanks so much for stopping by the cottage today, we always look forward to your visits. You have a great week and enjoy our new recipe! Happy baking and come by to see us real soon!

Peace and Joy

Miz Helen

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