Before we start today, have you signed up for my new Weekly Newsletter? I just sent out my first one last week, to rave reviews (thanks, Mom 😉 ). You get a round up of the week’s posts, an exclusive preview of posts to come, and I share some of my favorite recipes and articles from around the web. Plus, when you sign up, you receive a free mini e-cookbook, A Week of Easy Recipes for Two. I hope you’ll check it out! And now on to the recipe… In Baking Mischief’s first year, I’ve posted a few sweet breakfast recipes. There’s the ever-popular Overnight Cinnamon Rolls for Two, my Pound Cake Cupcakes for Breakfast, and my Crêpes for Two, but I have yet to post a breakfast cake, which is unforgivable because breakfast cakes are the best. So today, here you go: a Mini Cranberry Breakfast Cake. And seriously, guys, this cake is everything you want in a breakfast plus, it’s mini! It’s baked in a 5×7-inch pan, so it will serve 4 generously, 6 as part of a breakfast spread, and if you leave it sitting on the counter with a knife all morning, you and a partner could probably polish it off before noon. 😉 As far as breakfasts go, a Cranberry Breakfast Cake is just a lovely way to wake up. Throwing it together is a cinch, and it just plain tastes good.
The top is a little crisp and crunchy with sprinkled sugar, and the cranberries baking inside are just tart enough to offset that sweetness. Thanks to buttermilk in the batter, the cake is moist, but not too wet and the orange zest keeps things nice and interesting. I like all of the recipes I post on this site, but some really stick with me, and this is definitely one of those. I shot these photos a couple of weeks ago when I had family around to feed this too, and I’ve been dreaming about making it again ever since. There’s one cup of cranberries left in my freezer (you can make the cake using fresh or frozen) and every morning, I have a conversation with myself over whether it would be an appropriate breakfast for one. 🙂 But seriously, do yourselves a favor and try this one. It’s going to be a favorite!
This recipe uses only a small amount of buttermilk. Check out my post What to Do With Leftover Buttermilk for ideas to use up 0r store leftovers. And if you don’t have buttermilk on hand, that post also has a recipe for how to make a buttermilk substitute with milk and lemon juice. Recipe Adapted From Alexandra Cooks This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
