This breakfast or dessert-worthy cake has just the perfect level of eggnog flavor and rings with tart pops of fresh cranberry flavor. It pairs perfectly with extra sweet whipped cream or a dusting of powdered sugar. Or both…
It was great while still warm from the oven, but even better the next day! The cranberries were slightly sweeter and had an awesome texture by day to. So feel free to make ahead for guests or you know… yourself. You are worth it. Plus cake for breakfast!!
Eggnog Cranberry Breakfast Cake
- ½ cup butter, room temperature
- 1 Tablespoon orange zest or from one fruit
- 2 cups sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour, divided
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- 2/3 cup eggnog
Directions: Preheat the oven to 350ºF.
Cream butter with orange zest and 2 cups of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture and eggnog to the batter. Mix enough until barely combined. Fold in the flour-dredged cranberries.
Pour greased or buttered9-inch (or other) baking pan. (Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
Bake for about 45 minutes or until golden brown and passes a toothpick test in the center. If necessary, return pan to oven for a couple of more minutes. (Note: Baking time will vary depending on pan and thickness; can take as long as 10 additional minutes) Let cool at least 15 minutes before serving.
Recipe adapted from (a tried, tested, and loved recipe) Buttermilk-Blueberry Breakfast Cake
Dust with powdered sugar and serve with love.
Eggnog, it’s what’s for breakfast,