Our Cranberry Buttermilk Breakfast Cake is a lot like a giant pancake, and it’s sure to make your mornings sweeter.
Cranberry Buttermilk Breakfast Cake
Makes 6 servings
- ¼ cup plus 2 tablespoons unsalted butter, melted and divided
- 2 cups all-purpose flour
- ¼ cup plus 2 teaspoons sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups whole buttermilk, room temperature
- 2 large eggs, room temperature
- ¾ cup dried cranberries
- 1 (14-ounce) can whole-berry cranberry sauce, stirred and divided
- ¼ cup maple syrup
- Preheat oven to 425°. Brush a 12-inch cast-iron skillet with 1 tablespoon melted butter.
- In a large bowl, whisk together flour, ¼ cup sugar, baking powder, baking soda, salt, and vanilla.
- In a medium bowl, whisk together buttermilk, ¼ cup melted butter, and eggs. Stir buttermilk mixture into flour mixture just until combined. Fold in dried cranberries. (Batter will not be smooth.) Spread batter into prepared pan. Dollop ¾ cup cranberry sauce evenly over surface of batter. Using a wooden pick, swirl batter with sauce.
- Bake until edges are golden brown, about 15 minutes. Increase oven temperature to broil. Brush top of cake with remaining 1 tablespoon melted butter. Broil until golden and edges are crisp, about 2 minutes. Let cool for 5 minutes. Sprinkle with remaining 2 teaspoons sugar.
- In a small bowl, stir together remaining cranberry sauce and maple syrup. Serve with warm cake.
KITCHEN TIP-Stir cranberry sauce to loosen it and make it easier to dollop.