Cranberry Breakfast Coffeecake

 

A misty sunrise was the perfect wake-up for Cranberry Breakfast Coffeecake. Not only for the ease of putting it together using just one bowl but the majority of the ingredients are pantry items. Cherries or blueberries can substitute for cranberries.

Using sparkling sugar is highly suggested for this recipe.  Recipe adapted from theviewfromthegreatisland.com

Cranberry Breakfast Coffeecake

Ingredients:

• 1/2 cup half and half, or a combination of milk and cream 
• 1 teaspoon lemon juice
• 1/2 cup butter at room temperature 
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 2 teaspoons baking powder
• 2 teaspoons cinnamon 
• 1/2 teaspoon salt
• 2 cups all-purpose flour 
• 2 cups whole cranberries, you can use frozen, but don't thaw.
• 3/4 cup chopped walnuts
• 2 tablespoons sparkling sugar (found at Michaels or Jo-Ann stores)
  

Directions: 

• Preheat the oven to 350 degrees. Spray a 9x9 inch baking pan.
• Mix the half and half with lemon juice and set aside.
• Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy. This step helps lighten and aerate the cake.
• Beat in the egg and extracts, followed by the baking powder, cinnamon, and salt, and keep scraping that bowl.
• Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
• Gently fold in the cranberries and walnuts making sure to get them evenly distributed but not crushed.
• Spread the batter (it will be quite thick) evenly into your pan. Sprinkle the sparkling sugar over the surface of the cake and then bake for about 25 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. 
• Let cool for 15-20 minutes in the pan.

Almond Icing

Ingredients;

• 1-1/2 cups powdered sugar 
• 3/4 teaspoon almond extract 
• Half and half as needed

Directions;

• Mix powdered sugar with the extract. Slowly add in milk until desired consistency.   
• Drizzle over cake.