Recipe// Tangy Cranberry Breakfast Cake


This is one of my favorite holiday breakfast cakes. I make myself wait ’til December to make it, just so it’s more special. 🙂

Tangy Cranberry Breakfast Cake

2 c. flour
1 1/3 c. sugar, divided
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, divided
3/4 c. orange juice
1/4 c. butter, melted
2 tsp. vanilla, divided
2 c. cranberries, coarsely chopped
8 oz. pkg. cream cheese, softened

Topping: 6 T. flour
1/4 c. sugar
2 T. butter

 Combine flour, one cup sugar, baking powder, baking soda, and salt in a large bowl; mix well and set aside. Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl; mix well and stir into flour mixture. Fold in cranberries. Pour into a greased 9″ round springform pan and set aside.

Beat together cream cheese and remaining 1/3 c. sugar in a small bowl until smooth. Add remaining egg and 1 teaspoon vanilla; mix well. Spread over batter. Sprinkle with topping. Place pan on a baking sheet; bake at 350* for 1 1/4 hours or until golden. Let cool on wire rack for 15 minutes before removing sides of pan.

Serves 12.

The topping was a fail last time I made it, so I drizzled it with white chocolate instead. Tweak to your heart’s desire. You could substitute Xylitol or another sweetener if you don’t like to use sugar. Put on a pretty glass cake stand and display in your dining room. And yes, I really need to get more Scrabble pieces. There are only so many “M’s” in one game and “Emmanuel” and “Messiah” are currently in high competition.


One thought on “Recipe// Tangy Cranberry Breakfast Cake

  1. I just saw you post this on Facebook and couldn’t wait to read this. I need to Pin this on Pinterest – looks delish!! Hope you’re feeling good ~ ♥


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