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As the leaves begin to change and the air turns crisp, the scents and flavors of fall come alive, inviting us to indulge in seasonal delights. One such treat that perfectly embodies the spirit of autumn is the Cranberry Bliss Breakfast Cake. This delightful cake is not only a visual feast but also a comforting way to start your day. Its tender crumb and vibrant bursts of tart cranberries create a harmonious balance that appeals to both the palate and the heart.

Cranberry Breakfast Cake (+ Make-Ahead Instructions) | Valerie's Kitchen

Celebrate the flavors of fall with this Cranberry Bliss Breakfast Cake! Perfect for cozy mornings or festive brunches, this cake features delectable bursts of tart cranberries paired with a moist, tender crumb. Drizzled with a sweet vanilla glaze, it's an inviting treat that offers both comfort and a touch of elegance. Discover the joy of seasonal baking with this delicious recipe! #CranberryBliss #BreakfastCake #FallBaking #SeasonalTreats #BrunchGoals #BakingJoy
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

3/4 cup milk

2 large eggs

1 tablespoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

1 1/2 cups fresh or frozen cranberries (coarsely chopped)

For the Topping:

1/2 cup light brown sugar

1/2 cup chopped pecans or walnuts

1 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Mix the Cake Batter: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

        Incorporate Milk: Gradually mix the dry ingredients into the wet mixture, alternating with the milk until just combined. Carefully fold in the chopped cranberries.

          Prepare the Topping: In a small bowl, combine the brown sugar, chopped nuts, and cinnamon. Set aside.

            Assemble the Cake: Pour the batter into the prepared baking pan, smoothing the top. Sprinkle the nut and sugar mixture evenly over the batter.

              Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                Make the Glaze: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If necessary, add more milk until you reach your desired consistency.

                  Glaze the Cake: Drizzle the glaze over the cooled cake. Slice and serve.

                    Make-Ahead Instructions:

                      - Prepare the cake the day before and allow it to cool completely. Cover tightly with plastic wrap and store at room temperature.

                        - If you prefer, you can also freeze the cake (without the glaze) for up to 2 months. Thaw overnight in the refrigerator before serving. Drizzle the glaze just before serving for best results.

                          Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12-16 slices